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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
3/4 cup olive oil
lemon juiced and zested, plus 1 lemon for garnish (Use half of zest for tomato jam)
1 tbsp red wine vinegar
1 tbsp dijon mustard
12  rosemary sprigs, cleaned and chopped, reserve 3 sprigs for garnish
garlic cloves, coarsely chopped
shallot, minced
  kosher salt & black pepper
1/2  tsp red pepper flake
1 lb heirloom tomatoes, cored and finely chopped
1/4 cup honey
medium shallots, minced
clove garlic, minced
1 tsp fresh ginger, minced
1 tbsp olive oil
1/2 tsp cinnamon
  reserved lemon zest
  kosher salt & black pepper to taste
Method

Method

1 In a large bowl whisk together marinade ingredients. Add chicken breasts to marinade, cover, and refrigerate for 3-6 hours. After chicken is adequately marinated, remove the chicken breasts and pat dry. Reserve the marinade for basting throughout grilling.
2 Preheat a grill on medium heat for 30-45 minutes. Place chicken breasts on the grill, turning and basting occasionally for 15-20 minutes, or until browned and has an internal temperature of 165°. Cut remaining lemon into half moons, and grill for garnishing.
3 One hour before the chicken has finished marinating, start prepping the tomato jam. In a non-reactive medium sauce pan, add the olive oil, garlic, shallot, and ginger. Place pan over medium heat, and saute for 10-12 minutes or until shallots and garlic become translucent. Add remaining ingredients, and bring to a low simmer. Simmer for 1 hour while stirring occasionally. Once it has thickened into a jam like consistency, remove from heat, and check seasoning.

CHECK OUT OUR RECIPE BOOKLET!

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