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At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

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We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team



ROCKY® Free Range Boneless Skinless Chicken Breast Filets
3 tbsp Extra Virgin Olive Oil
2 tbsp Fresh Rosemary, chopped fine
1/4 tsp Freshly Ground Black Pepper
3 tsp Kosher Salt
2.5 lbs Mixed Tomatoes, cut into bite sized pieces
3/4 lb Artisan Sourdough or Ciabatta Bread, cut into 1 ½ inch cubes
Medium Cloves Garlic, shaved
9 tbsp Extra Virgin Olive Oil, divided
Small Shallot, minced
2 tbsp Green Onion, thinly sliced
1/2 tsp Grainy Mustard
2 tbsp Red Wine Vinegar
1/2 cup Basil leaves, roughly chopped


1 Place the chicken in a ziploc bag with the oil, rosemary, pepper & salt. Seal, shake to coat the chicken & refrigerate while you prepare the salad. Set a colander over a large bowl. Place the tomatoes in the colander & season with 2 tsp. salt. Leave out at room temperature & drain, while you toast the bread, or for at least 15 minutes.
2 Preheat oven to 400 degrees. In a large bowl, toss the bread cubes & shaved garlic with 3 Tbsp. olive oil. Evenly spread out on a baking sheet. Bake for 10-15 minutes, until bread is crisp and just starts to turn golden brown. Remove from oven & let cool. Take colander with tomatoes and place in sink. You should have a good amount of juice from the tomatoes to make your vinaigrette. Add shallot, green onion, mustard, vinegar & basil to the tomato juice. Whisking constantly, slowly drizzle the remaining olive oil in. Taste & season the vinaigrette with salt & pepper.
3 In the same bowl with the vinaigrette, toss the bread & garlic to coat. Season with a little more salt & pepper. Let rest while you grill the chicken, tossing occasionally to ensure the vinaigrette completely absorbs into the bread. Preheat grill on medium heat for 30 minutes. Remove the chicken breasts from the zip lock bag & lay evenly over the hot grill. Turn each breast 90° after 3 minutes, and flip over after another 3. Turn 90 degrees again after 3-4 minutes and check temperature after another 3 minutes of cooking. Once the chicken breast reaches 165 degrees internal temperature it is fully cooked. Rest for 2-3 minutes. Serve the Panzanella Salad with the Grilled Chicken Breast & Enjoy!


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