Herbs De Provence Chicken Over A Warm Farro Mozzarella And Tomato Jumble Recipes

FARRO WITH CHEESE AND HERBS

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13 by 2-inch glass baking dish. Set aside.
• Farro: In a large stockpot, bring the farro, water and salt to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the farro is tender, about 25 to 30 minutes. Drain in a colander.
• Filling: In a large bowl mix together the cheeses, milk, herbes de Provence, salt, and pepper. Add the cooked farro and stir until coated. Pour the mixture into the prepared baking dish.
• Topping: Arrange the bread pieces on top of the farro mixture and drizzle liberally with olive oil.
• Bake for 15 minutes until the topping is golden. Cool for 5 minutes and serve.

HERBS DE PROVENCE CHICKEN OVER A WARM FARRO, MOZZARELLA, AND TOMATO JUMBLE

Steps:

• Bring 2⅓ cups water and a pinch of salt to a boil in a medium pot. Halve, peel, and mince shallot. Once water is boiling, add farro and shallot to pot. Lower heat and reduce to a simmer. Cook until tender, 25-30 minutes. TIP: If there is still water in pot after cooking, drain farro and return to pot.
• Wash and dry all produce. Halve tomatoes lengthwise. Cut mozzarella into ½-inch cubes. TIP: We'll be prepping the chicken next. If you'd like to cook it on the grill, now's a good time to fire it up.
• With your hand on top of one chicken breast, cut ¾ of the way through center, parallel to cutting board, stopping before you slice through completely. Open it up like a book. Season all over with salt, pepper, and herbs de Provence. Repeat with remaining chicken breast.
• In a small bowl, whisk together 1 TBSP balsamic vinegar (we sent more), honey, and a large drizzle of olive oil. Season with salt and pepper.
• Heat a drizzle of olive oil in a large pan over high heat. Add chicken in a single layer. Cook until browned and no longer pink in center, 3-4 minutes per side. TIP: If grilling, grill chicken over direct heat until lightly charred and no longer pink in center, 3-4 minutes per side.
• Add tomatoes, mozzarella, and half the dressing to pot with farro and toss to combine. Season with salt and pepper. Slice chicken into strips. Divide farro mixture between plates, then top with chicken. Drizzle with remaining dressing and serve.

HERBES DE PROVENCE CHICKEN

Steps:

• Combine first six ingredients to create marinade.
• Add chicken breasts and allow to marinade for at least two hours.
• Bake uncovered at 400 degrees for 40 minutes (20-30 minutes for boneless breasts).
• Alternately, grill until cooked thoroughly using marinade to baste frequently.