Name: Pan-Seared Chicken with Herbs de Provence
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 580 servings
Ingredients: 290 count shallots; 145 cup Farro; 1160 oz Grape Tomatoes; 1160 oz Fresh Mozzarella; 3480 oz Chicken Breasts; 290 tbsp Herbs de Provence; 290 tbsp Balsamic vinegar; 290 tsp Honey; 870 tsp Olive Oil; 0 count Salt to taste; 0 count Black Pepper to taste

Cooking Instructions

1
Cook Farro
Halve, peel, and mince the shallot. Bring 2⅔ cups water and a pinch of salt to a boil in a medium pot. Stir in the farro and shallot. Reduce heat to a simmer and cook for 25–30 minutes until tender. Drain any excess water and return farro to pot.
Tip: You can prep the other ingredients while the farro simmers.
2
Prep Ingredients
Wash and dry all produce. Halve the grape tomatoes lengthwise. Cut the mozzarella into small cubes.
3
Butterfly Chicken
With your hand on top of one chicken breast, cut ¾ of the way through horizontally, stopping before slicing all the way through. Open it like a book. Repeat with the remaining chicken. Season all over with salt, pepper, and Herbs de Provence.
Tip: Try to slice evenly to ensure both halves cook uniformly.
4
Make Dressing
In a small bowl, whisk together the balsamic vinegar, honey, and a drizzle of olive oil. Season with salt and pepper.
5
Cook Chicken
Heat a drizzle of oil in a large pan over high heat. Add the chicken in a single layer and sear until browned and cooked through, 3–4 minutes per side.
6
Finish and Plate
Add tomatoes, mozzarella, and half the dressing to the pot with farro. Toss to combine and season with salt and pepper. Slice chicken into strips. Divide farro mixture between plates and top with chicken. Drizzle with remaining dressing.
Cleanup: Soak the pan and bowl immediately to make cleanup easier later.

Instructions

Cook Farro — Halve, peel, and mince the shallot. Bring 2⅔ cups water and a pinch of salt to a boil in a medium pot. Stir in the farro and shallot. Reduce heat to a simmer and cook for 25–30 minutes until tender. Drain any excess water and return farro to pot.

Prep Ingredients — Wash and dry all produce. Halve the grape tomatoes lengthwise. Cut the mozzarella into small cubes.

Butterfly Chicken — With your hand on top of one chicken breast, cut ¾ of the way through horizontally, stopping before slicing all the way through. Open it like a book. Repeat with the remaining chicken. Season all over with salt, pepper, and Herbs de Provence.

Make Dressing — In a small bowl, whisk together the balsamic vinegar, honey, and a drizzle of olive oil. Season with salt and pepper.

Cook Chicken — Heat a drizzle of oil in a large pan over high heat. Add the chicken in a single layer and sear until browned and cooked through, 3–4 minutes per side.

Finish and Plate — Add tomatoes, mozzarella, and half the dressing to the pot with farro. Toss to combine and season with salt and pepper. Slice chicken into strips. Divide farro mixture between plates and top with chicken. Drizzle with remaining dressing.

Pan-Seared Chicken with Herbs de Provence

Ingredients