Pan-Seared Chicken with Herbs De Provence Easy Recipe

More Than Warm Farro, Mozzarella, and Tomato Jumble

Between France’s bistro fare and Italy’s trattoria eats, it’s arduous to mention which nation has the ideal delicacies. In truth, we like each such a lot that we’re tempted to make a hybrid out of the 2 and get in touch with it Fritalian. So say hi to our border-hopping recipe, which options each hen seasoned with herbs de Provence (southern France’s trademark seasoning) and a farro caprese this is loaded with vintage Italian elements, like tomatoes, mozzarella, and balsamic vinegar.

Ingredients

serving quantity 2

• 12 ounce Chicken Breasts
• ½ cup Farro (ContainsWheat)
• four ounce Grape Tomatoes
• 1 tablespoon Herbs de Provence
• 2 tablespoon Balsamic Vinegar
• ½ ounce Honey
• 1 unit Shallot
• four ounce Fresh Mozzarella (ContainsMilk)

Instructions

1. Cook Farro

Halve, peel, and mince shallot. Take 2⅓ cups water and a tweak of salt to a simmer in a medium pot. Once boiling, upload farro and shallot. Lower warmth and scale back to a simmer. Cook till delicate, 25-30 mins. TIP: If there's nonetheless water in pot after cooking, drain farro and go back to pot.

2. Prep

Wash and dry all produce. Halve tomatoes lengthwise. Cut mozzarella into small cubes.

3. Butterfly Chicken

With your hand on best of 1 hen breast, lower ¾ of the best way, parallel to slicing board, preventing earlier than you slice via utterly. Open it up like a guide. Season far and wide with salt, pepper, and herbs de Provence. Repeat with last hen breast.

 4. Pleasa visit here to complete instructions.

Thank you for reading and Happy Cooking...

source : hellofresh.com

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