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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
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