INGREDIENTS

INSTRUCTIONS

Preheat the oven to 400 degrees. Wrap the turkey breast tightly in
microwaveable plastic wrap, then loosely in aluminum foil. Place in a
roasting dish and bake until the juices run clear, about 1 hour. Season to
taste with Paul Prudhomme poultry seasoning. Set aside to cool. Soak the
sun-dried tomatoes in boiling water to cover until soft, about 10 minutes.
Drain, reserving liquid. Cut the tomatoes into julienne strips. Put half in
the bowl of a food processor and reserve the remainder. Pulse the tomatoes,
adding just enough of the reserved soaking liquid to form a smooth paste.
Add the cream cheese, salt, and pepper and process until smooth. To
assemble, thinly slice the cooled turkey breast. Spread each lavosh
rectangle with 2 tablespoons of the cream cheese mixture, then top with 3
ounces sliced turkey, 2 to 3 sun-dried tomato strips, and 2 leaves of
basil. Roll up tightly. If desired, slice rolls into pieces on the diagonal
to serve. This recipe yields 8 servings.
Source: "CHEF DU JOUR - (Show # DJ-9245) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Carrie Latt Wiatt
Converted by MM_Buster v2.0l.

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