| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Armenian | Dujour09 | 8 | Servings |
INGREDIENTS
| 1 1/2 | lb | Skinless turkey breast |
| 1 | ds | Paul Prudhomme Poultry |
| Seasoning | ||
| 1/2 | c | Sun-dried tomatoes |
| 4 | oz | Light cream cheese |
| Neufchatel softened | ||
| 16 | Fresh basil leaves | |
| 1/2 | t | Salt |
| 1/2 | t | Freshly-ground black pepper |
| 8 | Lavosh rectangles, 6" by 8" | |
| Armenian | ||
| Flat bread) or 8 whole-wheat, Flat bread or 8 whole-wheat | ||
| tortillas |
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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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 36.6mg
Sodium: 1286.3mg
Potassium: 542.2mg
Carbohydrates: 24.1g
Fiber: 3.6g
Sugar: 4.9g
Protein: 18.7g