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(This recipe is to used on a "Boneless, rolled roast I see no reason why it couldn't be used on a Pork Roast as well) Roasted Turkey Breast With Maple Mustard Sauce - 4 to 6 pounds White Turkey Breast
1 tablespoon vegetable oil
Spice Rub:
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coriander powder
1 teaspoon black pepper
Maple Mustard Sauce:
1/2 cup Dijon mustard
1/2 cup maple syrup - Mix garlic powder, salt, coriander, and pepper together.
- Lightly oil turkey breast. Rub spice mixture into turkey breast.
- Bake turkey breast in a shallow roasting pan at 325°F until internal temperature reaches 170°F (roasting time for a 4-6 lb. turkey breast is approximately 1 1/2 to 2 1/4 hours; a 6-8 pound breast takes 2 1/4 to 3 1/4 hours). Let turkey breast rest for 15 minutes before slicing. Serve with Maple Mustard Sauce.
- For Maple Mustard Sauce: Mix together the Dijon mustard and maple syrup.
Makes 4 servings. |
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| Tuscany Chicken Breast | | Metric | Ingredient | Imperial | | 6 | chicken breast, butterflied | 6 | | 1 | red pepper, diced | 1 | | 1 | yellow pepper, diced | 1 | | 1 | green pepper, diced | 1 | | 50 ml | fontina cheese, chopped | 1/4 cup | | 6 | slices of prosciutto | 6 | | 125 ml | heavy cream | 1/2 cup | | 50 ml | butter | 1/4 cup | | 50 ml | olive oil | 4 tbsp | | - | salt & pepper to taste | - | | | In the middle of chicken breast, place peppers and cheese. Securely close chicken breast with string. Wrap with prosciutto. Heat oil in skillet. When hot, place chicken in pan and sear all sides. Place chicken in casserole dish. Bake in preheated 350 F (180 C) oven for 15 to 18 minutes. In same skillet; place cream and butter. Heat through until sauce has thickened. Remove chicken from oven and let stand 5 minutes. Slice and serve with sauce over top. Serves 6 | |
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