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|1||Heat oven to 400°F. Spray a small rimmed sheet tray with cooking spray. Brush both sides of chicken with oil, season with salt & black pepper. Place on sheet tray, bake uncovered 20 to 30 minutes or until breast reaches 165° internal temperature (checked with an instant read thermometer by inserting the probe in the thickest part of the breast). Let chicken rest 5-10 minutes before slicing for the salad.|
|2||While chicken is roasting, combine rinsed farro, water & salt in a medium saucepan. Bring to boil over high heat. Reduce heat to simmer, cover & cook until farro is tender, 20-30 minutes. Drain any remaining liquid & fluff with a fork. Spread the farro out on a large rimmed baking sheet to cool for 10 minutes.|
|3||Meanwhile in a small saucepan over medium high heat, bring port & shallot to a boil, turn heat down to low and simmer until the port has reduced to 1/2 cup. Remove from heat, strain into a large bowl & let cool to room temperature. Once cooled, whisk in vinegar, then olive oil & season with salt & black pepper.|
|4||Add farro, cherries, almonds, red onion & mint to the vinaigrette, gently stir to combine|
On 4 plates, evenly divide the farro salad, top with several small pieces of goat cheese, then chicken.
This recipe also works great with grilled or leftover chicken. Get ahead: make the farro salad a day ahead, cover & refrigerate up to 1 day. Then add the cheese and chicken when you’re ready to serve.