ROCKY® Free Range Boneless Skinless Chicken Breast Filets
1 oz  Oil
  Salt & Pepper
1/2 cup Gulden's Spicy Brown Mustard
1/2 cup Sugar
2 tbsp Garlic, minced
1 tbsp Soy Sauce
1 tbsp Salt
1 tbsp Black Pepper
1/2 tsp Cayenne Pepper
1/4 cup Rice Vinegar
2 tbsp Fresh Oregano leaves, minced
1 cup Peanuts, rough chopped
3 cup Peanut Oil
Twelve Oz Package Broccoli Slaw mix
Medium Red Onion, julienned
1/2 cup Fresh Mint Leaves, washed, dried & chopped
12” Tortillas


1 Preheat grill on medium heat for 20 minutes. Brush chicken breast evenly with oil and season with salt & pepper. Place chicken breast evenly over hot grill. Turn each chicken breast 90 degrees after 3 minutes, then flip over after another 3 minutes. Turn 90 degrees 3 minutes, then after another 3 minutes check temperature. Once the chicken breast reaches 165 degrees internal temperature remove from heat. Let rest 5 minutes. Then slice thin and tent with aluminum foil to keep warm.
2 Combine all ingredients, except peanut oil, in a food processor or blender. With food processor or blender running very slowly drizzle the peanut oil in. Mixing together to emulsify. Place in a container with a lid and refrigerate. Kept cold this dressing is good for 5 days.
3 Combine all vegetables in a bowl. Toss with Thai Peanut Dressing, cover and refrigerate until needed.
4 Warm a tortilla on the grill or in a sauté pan. Makes it easier to roll. Place 1 C Broccoli slaw mixture in the center of the tortilla. Layer ½ of a sliced chicken breast on top of the slaw. To finish, roll the front edge over the chicken, tuck in the sides and continue to roll. Cut in ½ and enjoy!

Courtesy of the Petaluma Food Truck

Save $1.00 on any Rocky® the Free Range Chicken product!

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