| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Main dishes, Rice & grai, Sauces, Turkey | 6 | Servings | |
INGREDIENTS
| 2 3/4 | c | Water |
| 6 | Chicken bouillon cubes or 6 | |
| teaspoons chicken | ||
| bouillon | ||
| granules | ||
| 1 1/2 | c | Uncooked long-grain white |
| rice | ||
| 1/2 | c | Slivered almonds |
| 1/2 | c | Chopped dried apricots |
| 4 | Green onions with tops | |
| sliced | ||
| 1/4 | c | Snipped fresh parsley |
| 1 | T | Orange zest |
| 1 | t | Dried rosemary, crushed |
| 1 | t | Dried thyme leaves |
| 1 | Boneless turkey breast half | |
| about 2 1/2 pounds | ||
| 1 | c | Apricot jam or orange |
| marmalade | ||
| 2 | T | Dijon mustard |
INSTRUCTIONS
Preheat oven to 350°F. For herbed pilaf, bring water to a boil. Add bouillon; stir until dissolved. Cool slightly. Pour bouillon into Stoneware Baking Bowl. Add all remaining pilaf ingredients except turkey; mix well. Remove any excess fat from turkey breast; place on top of rice mixture. Cover with Deep Dish Baker. Bake 45 minutes. Remove turkey from oven; carefully remove Baker with Oven Mitts. For Apricot-Dijon sauce, combine jam and Dijon mustard in Generation II 1 1/2-Qt. Saucepan. Remove 1/4 cup of the sauce; brush onto turkey with Pastry Brush. Set remaining sauce aside. Return turkey to oven; continue baking, uncovered, 25-35 minutes or until Pocket Thermometer inserted into thickest part of breast registers 170°F. Remove turkey from oven. Cover; let stand 10 minutes before carving. Meanwhile, heat remaining sauce over medium heat until warm. Carve turkey with 8" Self-Sharpening Canring Knife. Stir pilaf just before serving, serve with turkey and sauce. Yield: 6 servings. Approximately 630 calories and 17 grams of fat per serving. COOK'S TIP After removing the turkey from the oven, cover it and let it stand for 10 minutes. This standing time will allow the internal temperature of the meat to rise to 180°F, the proper doneness temperature for turkey. Busted by Gail Shermeyer <4paws@netrax.net> NOTES : Excellent for entertaining or a special Sunday dinner, this turkey breast is glazed with an easy apricot sauce for extra moisture and flavor. Recipe by: Stoneware Sensations, Doris Christopher (Pampered Chef) Posted to Bakery-Shoppe Digest by Gail Shermeyer <4paws@netrax.net> on Apr 15, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 498
Calories From Fat: 110
Total Fat: 12.6g
Cholesterol: 130.4mg
Sodium: 3940.8mg
Potassium: 1303.9mg
Carbohydrates: 35.4g
Fiber: 4.3g
Sugar: 18g
Protein: 59.2g