Stuffed Chicken with Roasted Banana Peppers Cumin-Scented Farro Ingredients: Chicken Peppers Garlic Cheese (labelled “cheese�)
Farro Cumin Cilantro Lime
(For best results, read recipe fully before beginning.) 1) Prepare the ingredients: - Wash and dry the fresh produce. - Halve the peppers lengthwise. Remove and discard the stem and seeds. - Pick the cilantro leaves from the stems, and roughly chop. - With the side of your knife, smash the garlic clove. Peel and discard the papery skin. Finely chop the garlic. - Grate the cheese. - Quarter and de-seed the lime. - Heat the oven broiler. - Butterfly the chicken breast: lay the chicken on a board; with a sharp knife, slice in half, parallel to the board, not slicing quite all the way through. The result should be a piece of chicken that, opened up, is twice as wide and half as thick as the original piece. Season with salt and pepper on all sides. 2) Cook the farro: - Bring a small pot of salted water to the boil on high. - Add farro and boil until tender, 16 to 18 minutes. Drain and transfer to a bowl to cool. Drizzle with olive oil and season with salt, pepper, and 1/2 of the cumin. 3) Roast the peppers: - Lay the prepped peppers on a sheet pan, skin side up, and place under the broiler. Broil until abundantly charred, about 10 minutes (check after 5 minutes). - Transfer peppers to a bowl and cover. Let sit for 5 minutes, then remove and discard the skin. - Roughly chop the roasted peppers. 4) Stu and roast the chicken: - Sprinkle the chopped garlic on the butterflied chicken breast. Arrange chopped roasted peppers, the remainder of the cumin, and the grated cheese on top, then fold over chicken to contain the filling. - Heat 2 tablespoons olive oil in a medium saute pan on medium-high until hot. Carefully lay chicken in pan and cook, undisturbed, until golden brown, about 4 minutes. Gently flip chicken and cook until browned on the other side and cooked through, about 3 minutes more. Transfer to a plate to rest for at least 5 minutes. 5) Plate your dish: - Add chopped cilantro and the juice of 2 limes to farro and stir to combine. Divide farro between 2 plates, and top with the chicken. Serve remaining lime wedges alongside. Enjoy!