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The Petaluma Poultry Team



ROCKY® Free Range Boneless Skinless Chicken Breast Filets
1 tbsp Olive Oil
1 tsp Salt
1/4 tsp Black Pepper
1 cup Pearled Farro, rinsed
2.5 cup Water
1/4 tsp Salt
2 cup Sweet Cherries, pitted & halved
3/4 cup Marcona Almonds, toasted
3/4 cup Red Onion, diced
2 tbsp Fresh Mint, chopped
2 oz. Goat Cheese (Chevre)
2 cup Ruby Port
Shallot, diced
3 tbsp Red Wine Vinegar
1 cup Olive Oil
  Salt & Black Pepper, to taste


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
5 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.


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