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1
Heat oven to 375 degrees F. While the oven is preheating prepare the tomatoes and green beans for the farro salad.
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2
Next in a small mixing bowl, combine the goat cheese, basil and garlic clove.
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3
Lay the cutlets on a flat surface and divide the goat cheese mixture between the chicken breasts.
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4
Using a small spatula or the back of a spoon, evenly spread the mixture to within 1/2-inch of the edge all around.
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5
Starting at that end, tightly roll up each cutlet to form a log.
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6
Brush each chicken bundle on all sides with the olive oil.
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7
Place the panko breadcrumbs in a small pie pan or other flat dish and roll the chicken in the breadcrumbs to coat well.
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8
Place the chicken, seam side down, on a parchment-lined baking sheet pan.
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9
Bake until just cooked through, 20 to 25 minutes.
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10
If the breadcrumbs are not browned after 20 minutes, change heat setting to broil and continue to cook until golden brown.
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11
Remove from oven and cool for 3 to 4 minutes before slicing on the bias and serving.
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12
While the chicken is cooking prepare the farro salad.
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13
Rinse the farro under cold water, place in a saucepan with the chicken stock and set over medium heat.
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14
Bring to a boil, turn the heat down to a simmer, cover sauce pan, and cook 15 to 20 minutes or until the farro is tender.
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15
In the meantime, place 2 quarts of water and a generous pinch of salt in a saucepan, place over high heat and bring to a boil.
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16
Add the green beans and cook for 2 to 3 or until just tender.
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17
Drain and rinse with cold water to stop the cooking.
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18
Transfer to a medium bowl and add the tomatoes, red wine vinegar, salt, pepper and olive oil and toss to combine.
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19
Once the farro is tender drain any remaining water and then add to beans and tomatoes.
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20
Toss to combine and serve immediately with chicken breasts stuffed with herbed goat cheese.
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21
Enjoy!
