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White Cheddar & Cherry Chicken
with Kale, Apple, & Farro Salad
40 MIN
4 Servings
From the Test Kitchen
In this hearty dish, seared chicken is elevated by a topping of sour cherry spread and melty cheddar—a perfect accompaniment to our warm, seasonal farro salad.
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NutritionPER SERVING
-
Calories660 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 1 cup Semi-Pearled Farro
- 1 bunch Kale
- 1 Apple
-
1 Tbsp Sour Cherry Spread
- 2 Tbsps Sliced Roasted Almonds
- 2 Tbsps Butter
- 1 Tbsp Apple Cider Vinegar
- 4 oz White Cheddar Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Core and medium dice the apple. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the cheese. In a bowl, combine the cherry spread and 1 teaspoon of water.
3
Brown the butter & cook the kale:
While the farro continues to cook, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped kale and diced apple; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/4 cup of water. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Add the vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and cook 5 minutes. Carefully top each piece of chicken with an even layer of the cherry spread and the sliced cheese. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.
5
Finish the farro & serve your dish:
While the chicken cooks, add the cooked kale to the pot of cooked farro. Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro with the cooked chicken. Garnish with the almonds. Enjoy!
1
Cook the farro:
Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Core and medium dice the apple. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Thinly slice the cheese. In a bowl, combine the cherry spread and 1 teaspoon of water.
3
Brown the butter & cook the kale:
While the farro continues to cook, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the chopped kale and diced apple; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add 1/4 cup of water. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Add the vinegar. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Rinse and wipe out the pan.
4
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes on the first side, or until browned. Flip and cook 5 minutes. Carefully top each piece of chicken with an even layer of the cherry spread and the sliced cheese. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.
5
Finish the farro & serve your dish:
While the chicken cooks, add the cooked kale to the pot of cooked farro. Drizzle with olive oil and season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished farro with the cooked chicken. Garnish with the almonds. Enjoy!
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