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Recipe: Roasted Turkey Breast With Strawberry Rhubarb
Similar Categories: Roasted, Turkey, Breast, Strawberry, Rhubarb
Roasted turkey breast with strawberry-rhubarb chutney
1 pound skinless turkey breast
salt and ground black pepper, to taste
2 cups fresh or frozen strawberries, cut in half
1 large stalk fresh rhubarb, chopped into 1/2-inch pieces (about 1
cup chopped)
1/2 cup golden raisins
1/2 cup water
4 tablespoons brown sugar
2 tablespoons white-wine vinegar
Preheat oven to 400. Coat a large baking sheet with cooking spray.
Season both sides of turkey breast with salt and black pepper. Place
on the prepared baking sheet and bake 30-35 minutes, or until the
meat is cooked through. Meanwhile, in a medium saucepan, combine the
rest of the ingredients. Set the pan over medium-high heat and bring
to a simmer. Reduce heat to low, cover and simmer 10 minutes. Uncover
and simmer 10 more minutes, until rhubarb is tender, strawberries
break down and chutney mixture thickens. Carve the turkey breast
crosswise, against the grain, and serve with chutney spooned over the
top.
1 pound skinless turkey breast
salt and ground black pepper, to taste
2 cups fresh or frozen strawberries, cut in half
1 large stalk fresh rhubarb, chopped into 1/2-inch pieces (about 1
cup chopped)
1/2 cup golden raisins
1/2 cup water
4 tablespoons brown sugar
2 tablespoons white-wine vinegar
Preheat oven to 400. Coat a large baking sheet with cooking spray.
Season both sides of turkey breast with salt and black pepper. Place
on the prepared baking sheet and bake 30-35 minutes, or until the
meat is cooked through. Meanwhile, in a medium saucepan, combine the
rest of the ingredients. Set the pan over medium-high heat and bring
to a simmer. Reduce heat to low, cover and simmer 10 minutes. Uncover
and simmer 10 more minutes, until rhubarb is tender, strawberries
break down and chutney mixture thickens. Carve the turkey breast
crosswise, against the grain, and serve with chutney spooned over the
top.
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