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People. Poultry. Planet.

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.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

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


Ingredients

Ingredients

ROCKY® Free Range Boneless Skinless Chicken Breast Filets
1 tbsp Olive Oil
1 tsp Salt
1/4 tsp Black Pepper
1 cup Pearled Farro, rinsed
2.5 cup Water
1/4 tsp Salt
2 cup Sweet Cherries, pitted & halved
3/4 cup Marcona Almonds, toasted
3/4 cup Red Onion, diced
2 tbsp Fresh Mint, chopped
2 oz. Goat Cheese (Chevre)
2 cup Ruby Port
Shallot, diced
3 tbsp Red Wine Vinegar
1 cup Olive Oil
  Salt & Black Pepper, to taste
Method

Method

1 Heat oven to 400°F. Spray a small rimmed sheet tray with cooking spray. Brush both sides of chicken with oil, season with salt & black pepper. Place on sheet tray, bake uncovered 20 to 30 minutes or until breast reaches 165° internal temperature (checked with an instant read thermometer by inserting the probe in the thickest part of the breast). Let chicken rest 5-10 minutes before slicing for the salad.
2 While chicken is roasting, combine rinsed farro, water & salt in a medium saucepan. Bring to boil over high heat. Reduce heat to simmer, cover & cook until farro is tender, 20-30 minutes. Drain any remaining liquid & fluff with a fork. Spread the farro out on a large rimmed baking sheet to cool for 10 minutes.
3 Meanwhile in a small saucepan over medium high heat, bring port & shallot to a boil, turn heat down to low and simmer until the port has reduced to 1/2 cup. Remove from heat, strain into a large bowl & let cool to room temperature. Once cooled, whisk in vinegar, then olive oil & season with salt & black pepper.
4 Add farro, cherries, almonds, red onion & mint to the vinaigrette, gently stir to combine
5 On 4 plates, evenly divide the farro salad, top with several small pieces of goat cheese, then chicken.

This recipe also works great with grilled or leftover chicken. Get ahead: make the farro salad a day ahead, cover & refrigerate up to 1 day. Then add the cheese and chicken when you’re ready to serve.

CHECK OUT OUR RECIPE BOOKLET!

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