Turkey Breast Provencal with Vegetables - 9g Carbs
From: www.eatturkey.com NTF
Prep Time: 30 Minutes
Servings: 10
1 cup reduced-sodium chicken broth
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 Head garlic cloves separated, unpeeled
1 Bag (10 oz) frozen whole onions
2 tsp dried rosemary
1 tsp dried thyme leaves
1/2 tsp salt
1/4 tsp fennel seeds
1/4 tsp pepper
6 Plum tomatoes, quartered
1 Box (9 oz) frozen or fresh artichoke hearts slightly thawed
1 Box (10 oz) frozen or fresh asparagus spears slightly thawed
1 Can (3-1/4 oz) pitted black olives drained
1 BONE-IN TURKEY BREAST (4-1/2 lb)
1. In 9-X 13-inch baking pan combine bouillon, wine, lemon juice,
garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover
pan with foil. Bake 20 minutes at 325 degrees F.
2. Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and
olives. Place turkey breast on top of vegetables. Loosely tent turkey
with foil and roast 1 hour. Remove foil and bake 1 hour or until meat
thermometer inserted in thickest part of breast registers 170 degrees
F. Baste turkey and vegetables frequently with pan juices.
3. Remove turkey and vegetables to a serving platter. Reserve 6 cloves
of garlic and pan juices.
4. Remove skin from reserved garlic. Combine with pan juices in food
processor bowl, fitted with metal blade. Process 30 to 60 seconds
until mixture is smooth.
5. To serve, pass sauce to pour over turkey and vegetables.
289 Calories, 36g Protein, 349mg Sodium, 100mg Cholesterol, 12g Fat,
9g Carbs