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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

ROSIE® Organic Boneless Skinless Chicken Breast Filet
peaches, washed, quartered and pitter
  extra virgin olive oil
  kosher salt
  ground black pepper
1 cup heirloom cherry tomatoes, halved
16  basil leaves, torn
1/2 cup burrata cheese
1 cup balsamic vinegar
1 clove garlic, minced
1 tbsp. honey
bay leaf
Method

Method

1 In a heavy bottomed saucepan, combine balsamic vinegar, garlic, bay leaf, and honey. Stir with a wooden spoon until honey has dissolved. Bring to a simmer over medium heat, turn heat down to medium-low and continue to simmer, stirring occasionally, until it becomes syrupy and coats the back of a spoon, about 12-15 minutes. Watch closely so it doesn’t burn. Keep warm enough to pour until needed. (Remember to remove the bay leaf before serving)

Tip: Don’t walk away from the balsamic reduction while on the stove or you could end up with a burnt taste that is not appealing.
2 Preheat grill on medium heat for 30 minutes. Brush chicken breasts evenly with olive oil, and season with kosher salt and fresh ground black pepper. Place the chicken breasts evenly over the hot grill. Every 3 minutes turn each breast 90 degrees, and flip when needed. Once the chicken breast reaches 165 degrees internal temperature, it is fully cooked. Place chicken on cutting board and let rest 5 minutes.
3 While chicken is resting, brush peaches with a little olive oil. Place peaches, cut side down, on grill. Grill for about 3 minutes, total time, turning to achieve grill marks on all cut sides. Remove from grill and let cool to room temperature.

Tip: When choosing peaches, try to find firm & fragrant peaches, with emphasis on the fragrance.
4 On each plate place one chicken breast, then grilled peaches, tomatoes, basil leaves and burratta cheese, divided evenly. Season lightly with kosher salt and fresh ground black pepper. Drizzle 1-2 tbsp. of the balsamic reduction over salad. Serve & Enjoy!

CHECK OUT OUR RECIPE BOOKLET!

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