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| Recipe - Turkey Breast Provencal with Vegetables by  This traditional French recipe is easy to make and makes a delicious and delightful change from boring old roast turkey. This healthy recipe is quick and easy to prepare, although the turkey does require a bit of time in the oven to roast.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 ounces) frozen whole onions 2 Teaspoons dried rosemary 1 Teaspoon dried thyme leaves 1/2 Teaspoon salt 1/4 Teaspoon fennel seeds 1/4 Teaspoon pepper 6 Plum tomatoes, quartered 1 Box (9 ounces) frozen or fresh artichoke hearts slightly thawed 1 Box (10 ounces) frozen or fresh asparagus spears slightly thawed 1 Can (3-1/4 ounces) pitted black olives drained 1 Bone-in turkey breast (4-1/2 pounds) 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. 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. Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices. 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. To serve, pass sauce to pour over turkey and vegetables. Servings: 12 Nutritional Information (per serving) Calories 289 Protein 36 grams Fat (37%) 12 grams Carbohydrate 9 grams Sodium 349 mg Cholesterol 100 mg Recipe by The National Turkey Federation |
