| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main, Dishes |
1 |
Servings |
INGREDIENTS
|
|
Salt and freshly ground black pepper |
| 1 |
c |
Dried apricots |
| 1 |
c |
Dried pitted prunes |
| 1 |
c |
Chicken broth |
| 2 |
tb |
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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