Marinate the chicken with ½ of the balsamic vinaigrette for at least 1 hour or overnight.
In a small sauce pan, heat the remainder of the dressing over medium-high. Once it begins to bubble, reduce heat and simmer until the dressing is thickened, about 10 minutes.
On a grill or grill pan, cook the chicken over medium heat until cooked through, about 5 minutes on each side. While cooking, continually brush chicken with prepared glazed. Allow chicken to rest for 10 minutes, and then cut into strips.
In a large bowl, combine cooked farro with bruschetta and toss to coat. Divide mixture evenly into 4 serving bowls.
Arrange the chicken and broccolini on top and drizzle with oil.