For the Chicken:
4 Boneless, Skinless Chicken Breasts
1/2 Cup Olive Oil
1/4Cup Lemon Juice
1 tsp. Dried Basil
1 tsp. Dried Oregano
1 tsp. Kosher Salt
1 tsp. Ground Black Pepper
For the Spinach Farro:
1 Cup Farro
2 cups chicken stock
1 Tbls. Unsalted Butter, divided
½ Purple Onion, diced
14 oz. Fresh Spinach Kosher Salt and Ground Black Pepper, to taste
2 Ripe Tomatoes, sliced into ½” thick slices
1 Ball Fresh Mozzarella, thinly sliced
Olive Oil Balsamic Glaze
Fresh Basil, chiffonade Combine olive oil, lemon juice, basil, oregano,
1 tsp. Kosher salt, and 1 tsp. black pepper in a bowl.
Put the chicken in the marinade, cover, and refrigerate for at least 1 hour.
Put the farro in a bowl and cover with room temperature water.
Allow soaking 15 minutes then drain and set aside.
While farro is soaking, heat 2 Tbls. butter in a heavy skillet.
Add the diced onions and saute until onions are translucent about 5 minutes.
Add the fresh spinach to the skillet and cook until spinach is wilted.
Season with salt and pepper to taste.
While cooking the onions and spinach, bring a pot of chicken stock to a boil.
After draining the farrow, add it to the chicken stock (there should be enough stock to completely cover the farrow plus ½”).
Boil for 18 minutes then drain and add to the spinach mixture.
Add 2 Tbls. butter and stir to coat everything.
Adjust salt and pepper, if necessary.
Remove from heat and cover to keep warm.
To cook the chicken, heat a grill or a grill pan.
Remove the chicken from the marinade and discard the marinade.
Cook on grill or grill pan until cooked through and internal temperature reaches 165 degrees.
Meanwhile, heat a heavy cast-iron skillet over high heat.
Season both sides of the tomato slices with olive oil, salt, and pepper.
Cook tomato slices in a skillet just until they start to wilt but not until they get soggy, and 1.5 minutes per side.
To assemble the chicken, place the chicken on a sheet pan and top with sliced tomatoes then sliced mozzarella.
Broil chicken in the oven until cheese is melted and bubbly, about 3-5 minutes.
To serve, mound the farro on the plate and top with the chicken.
Garnish with fresh basil chiffonade and drizzle with olive oil and balsamic glaze.
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