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



ROCKY® Free Range Boneless Skinless Chicken Breast Filets
1 oz  Olive Oil
  Salt and Pepper
spears Asparagus, sliced diagonally
1 cup Cremini Mushrooms, cleaned and sliced
2/3 cup Gruyere Cheese, grated
1/4 cup Ricotta Cheese
  Olive Oil
  Salt and Pepper
Naan Bread
  Pizza Stone, optional


1 Preheat grill on medium heat for 30 minutes. Brush chicken breasts evenly with olive oil, season with salt and pepper. Place the chicken breasts evenly over the hot grill. Turn each breast 90 degrees after 3 minutes, and flip over after another 3 minutes. Turn 90 degrees again after 3 minutes then 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 then slice into 1/2 inch strips. Tent with foil to keep warm.
2 Heat a sauté pan over medium heat and add mushrooms, season with salt and pepper and cook for about 20 minutes. Until mushrooms are browned and the moisture is evaporated. Remove from heat and set aside. While mushrooms are cooking, bring a salted pot of water to boil. Blanch asparagus, until just tender, in boiling water for about 30-60 seconds. The time depends on the thickness of the asparagus. Remove from pot and drop them into a bowl of cold water to stop cooking and set the color. Slice asparagus diagonally in 1-2 inch pieces and set aside.
3 Clean grill with brush. Dip a tightly folded paper towel in olive oil and use tongs to wipe the grill grates, if not using pizza stone. Preheat grill on medium heat to about 450 degrees, if using Pizza Stone place on grill as well to preheat the Stone. Once the grill is preheated, drizzle the Naan with olive oil. Spread 1/2 the cheese over each Naan and season with a little salt and pepper. Divide the chicken, asparagus and mushrooms in ½ and spread over the cheese. Dollop ricotta cheese onto both pizzas. Move pizzas onto grill, or Pizza Stone, close the lid and cook for 4-5 minutes. Until cheese is melted and the bread is crisp. Check periodically to avoid burning of the crust as all grills cook differently. When done remove pizza from grill, drizzle with a little more olive oil and allow to rest for a minute. Slice up and enjoy!


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