ROSIE® Organic Boneless Skinless Chicken Breast Filet
4 cup Flat Leaf Parsley, rough chopped, plus extra sprigs for garnish
2 cup Fresh Cilantro, rough chopped
2 tbsp Fresh Oregano Leaves
Cloves Garlic, finely chopped
small Shallot, finely chopped
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
1 tsp Kosher Salt
1/2 tsp Red Pepper Flakes
grilled red bell peppers, peeled seeded and chopped
1/2  red onion coarsely chopped
1/4 cup red wine vinegar
1 tbsp honey
1 tbsp Dijon mustard
1 tbsp chipotle adobe
1 tbsp smoked paprika
  salt and fresh ground pepper to taste
1/2 cup olive oil
Basket of Vine ripe Toy Box tomatoes
1 tbsp olive oil
  salt and pepper


1 For the chimichurri sauce, add all the ingredients to a blender or food processor. Blend until combined but still is a little chunky. Place the chicken in a large zip lock bag with ½ - 1 cup of the sauce. Seal bag and move chicken around until all pieces are coated. Refrigerate for 1 hour, or up to 12 hours. Preheat grill on medium heat for 30 minutes. Place the chicken breasts evenly over the hot grill. Turn each breast 90° after 3 minutes, and flip over after another 3. Turn 90° again after 3-4 minutes and check temperature after another 3 minutes of cooking. Once the chicken breast reaches 165° internal temperature it is fully cooked. Place chicken on cutting board and let rest 5 minutes. After rested quarter each piece of chicken, keep warm.
2 For the Smoked pepper sauce, combine onion, garlic, vinegar, honey, mustard, chipotle, smoked paprika, salt and pepper in blender and blend till smooth. With the blender running slowly add olive oil to emulsify. Hold at room temp for plating. For the garnish. In a small bowl add the toy box tomatoes evenly toss with olive oil, salt and pepper. Roast at 400° till skins blister (under 10 min).
3 Platter the grilled chicken and drizzle with the remaining chimichurri and smoked pepper sauce. Top with roasted toy box tomatoes.

Courtesy of the Petaluma Food Truck

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