Chicken Breasts Stuffed with Herbed Goat Cheese and Piccolo Farroto with Tomatoes and Romano Bean Salad. While the oven is preheating prepare the tomatoes and green beans for the farro salad. Next in a small mixing bowl, combine the goat cheese, basil and garlic clove. Lay the cutlets on a flat surface and divide the goat cheese mixture between the chicken breasts.

Divide the chicken breasts in half, removing the cartilage. Loosen the skin from the meat by running a finger underneath the skin. Chicken Breasts Stuffed with Herbed Goat Cheese and Piccolo Farroto with Tomatoes and Romano Bean Salad step by step. You can have Chicken Breasts Stuffed with Herbed Goat Cheese and Piccolo Farroto with Tomatoes and Romano Bean Salad using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Breasts Stuffed with Herbed Goat Cheese and Piccolo Farroto with Tomatoes and Romano Bean Salad

Prepare of Chicken Breasts Stuffed with Herbed Goat Cheese.
Prepare 2 oz of goat cheese, room temperature.
Prepare 1 tbsp of chopped fresh basil.
You need 1 clove of garlic, minced.
You need 2 of boneless, skinless chicken breast cutlets.
You need 2 tbsp of panko breadcrumbs.
You need 2 tsp of olive oil.
You need of Piccolo Farroto with Tomatoes and Green Bean Salad.
It's 1/2 cup of Piccolo Farro.
You need 1 cup of chicken broth or stock.
You need 1/2 cup of cherry or SunGold tomatoes, halved.
You need 1/2 cup of green beans, trimmed and cut into 1/2 inch pieces.
You need 1 tbsp of red wine vinegar.
You need 1/4 tsp of Kosher salt.
You need 1/8 tsp of freshly ground black pepper.
Prepare 2 tbsp of olive oil.

While the oven is preheating prepare the tomatoes and green beans for the farro salad. Next in a small mixing bowl, combine the goat cheese, basil and garlic clove. Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable.

Chicken Breasts Stuffed with Herbed Goat Cheese and Piccolo Farroto with Tomatoes and Romano Bean Salad instructions

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

Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper. Using a small sharp knife and working with one chicken breast.