Italian Rosemary Turkey Breast

Servings: 6  Preparation Time: 00:15  Total Time: 03:00

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Italian Rosemary Turkey Breast
Recipe Nutrition Facts
Serving size:5.7oz/162.3g
Calories per serving:169
Calories from fat:16
Total fat:1.8g
Saturated fat:0.3g
Cholesterol:71mg
Sodium:437.2mg
Carbohydrate:4.3g
Fiber Carbs:0.7g
Sugar Carbs:2g
Protein:29.5g

Ingredients:

1/2 cup sun-dried tomatoes
1 package (about 1 1/2 pounds) Honeysuckle White® Turkey Breast Roast
Salt and pepper
1 teaspoon olive or canola oil
1/2 cup white wine
1/2 cup low-sodium chicken broth
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary
1 teaspoon cornstarch

How to prepare this recipe:

  1. In a small pot of boiling water, cook sun-dried tomatoes 3 to 4 minutes or until slightly softened.
  2. Season turkey with salt and pepper.
  3. In a large skillet, heat oil over medium heat.
  4. Add turkey; brown on both sides; remove from skillet.
  5. Pour wine into skillet; simmer until reduced to 1/4 cup.
  6. Pour wine into a medium-size slow cooker; add chicken broth, tomatoes, garlic and rosemary to slow cooker.
  7. Place turkey on top; cover and cook on HIGH 30 minutes; reduce heat to LOW and cook 2 hours longer.
  8. Remove turkey from slow cooker; raise heat to HIGH.
  9. In a small bowl, mix cornstarch with 1 teaspoon cold water.
  10. When liquid in slow cooker starts to simmer, add cornstarch mixture; stir until sauce thickens.
  11. Slice turkey and arrange on a serving platter; spoon tomatoes and sauce on top.