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Ingredientes
- 2 3/4 c. Water
- 6 x Chicken bouillon cubes or possibly 6 tsp. chicken bouillon granules
- 1 1/2 c. Uncooked long-grain white rice
- 1/2 c. Slivered almonds
- 1/2 c. Minced dry apricots
- 4 x Green onions with tops, sliced
- 1/4 c. Snipped fresh parsley
- 1 Tbsp. Orange zest
- 1 tsp Dry rosemary, crushed
- 1 tsp Dry thyme leaves
- 1 x Boneless turkey breast half about 2 1/2 pounds
- 1 c. Apricot jam or possibly orange marmalade
- 2 Tbsp. Dijon mustard
Direcciones
- Preheat oven to 350 F. For herbed pilaf, bring water to a boil. Add in bouillon; stir till dissolved. Cold slightly. Pour bouillon into Stoneware Baking Bowl. Add in all other pilaf ingredients except turkey; mix well.
- Remove any excess fat from turkey breast; place on top of rice mix.
- Cover with Deep Dish Baker. Bake 45 min. Remove turkey from oven; carefully remove Baker with Oven Mitts.
- For Apricot-Dijon sauce, combine jam and Dijon mustard in Generation II 1 1/2-Quart. Saucepan. Remove 1/4 c. of the sauce; brush onto turkey with Pastry Brush. Set remaining sauce aside. Return turkey to oven; continue baking, uncovered, 25-35 min or possibly till Pocket Thermometer inserted into thickest part of breast registers 170 F. Remove turkey from oven. Cover; let stand 10 min before carving.
- Meanwhile, heat remaining sauce over medium heat till hot. Carve turkey with 8" Self-Sharpening Canring Knife. Stir pilaf just before serving, serve with turkey and sauce.
- Yield: 6 servings.
- COOK'S TIP
- After removing the turkey from the oven, cover it and let it stand for 10 min. This standing time will allow the internal temperature of the meat to rise to 180 F, the proper doneness temperature for turkey.
- NOTES : Excellent for entertaining or possibly a special Sunday dinner, this turkey breast is glazed with an easy apricot sauce for extra moisture and flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 482g | |
| Recipe makes 6 servings | |
| Calories 391 | |
| Calories from Fat 33 | 8% |
| Total Fat 3.82g | 5% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 847mg | 35% |
| Potassium 409mg | 12% |
| Total Carbs 78.25g | 21% |
| Dietary Fiber 2.6g | 9% |
| Sugars 28.2g | 19% |
| Protein 9.78g | 16% |
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