| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dishes, Main | 1 | Servings | |
INGREDIENTS
| Salt and freshly ground | ||
| black pepper | ||
| 1 | c | Dried apricots |
| 1 | c | Dried pitted prunes |
| 1 | c | Chicken broth |
| 2 | T | Melted butter, 2-3 T |
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Preheat the oven to 400 degrees. Rub the turkey breast with butter and season with salt and pepper. Place it, skin side up in a 9 by 13-inch pan. Surround the breast with the apricots and prunes and pour the chicken broth over the fruit. Cover the pan with foil and bake for 45 minutes. Uncover the pan and continue to roast for about 20 minutes longer, basting the breast a couple of times with melted butter. Cook until the thickest part of the breast meat is no longer pink. Remove breast and let rest while you transfer fruit and juices to a saucepan. Boil down until liquid is almost entirely evaporated; you may add softened butter if you wish. Use fruit and juices as a sauce; season well with salt and pepper. Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #348 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6765 From: 4paws@netrax.net (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:17 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 867
Calories From Fat: 226
Total Fat: 25.7g
Cholesterol: 61.1mg
Sodium: 1337.2mg
Potassium: 2519mg
Carbohydrates: 164.9g
Fiber: 19.3g
Sugar: 70.2g
Protein: 12.4g