Cherry Tomatoes and Herb-Roasted Chicken Procedure:
Preheat the oven to 450 degrees. In a skillet, heat 1 teaspoon oil over medium heat. Season the chicken breast with pepper and 1/2 teaspoon of salt. Cook until it turns golden.
Add fennel seeds, rosemary, and cherry tomatoes; season with pepper and 1/4 teaspoon salt; drizzle with 1 tablespoon oil. Roast until the chicken is well cooked (the tomatoes begin to break down).
Discard the rosemary; move the chicken to a cutting board and allow it to cool for 5 minutes. Stire the red wine vinegar in the tomatoes, and toss with parsley. Serve with sliced polenta and boneless chicken. Top with tomatoes.
Summer Farrotto Procedure:
Pan sear the chicken in 1 tablespoon oil. Season with pepper and salt to taste. Dice.
Cook the squash and onion, with the oil left. Stir in the farro until well-cooked in the oil.
Add 2/3 cups of water and heat to boil then minimize the heat and cover.
Cook for 20 minutes until tender. Stir in the cheese, parsley, and chicken then serve.