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Source: America's Favorite Food Associations

Turkey Breast Provencal with Vegetables
A great dinner idea to broaden your horizons.
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Serves: 12
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
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1 cup reduced-sodium chicken bouillon
1/4 cup white wine
1/4 cup lemon juice
1 head garlic, cloves separated, unpeeled
1 bag (10 ounces) frozen onions
2 teaspoons dried rosemary
1 teaspoon dried leaf thyme
1/2 teaspoon salt
1/4 teaspoon fennel seeds
1/4 teaspoon pepper
6 plum tomatoes, quartered
1 box (9 ounces) artichoke hearts, slightly thawed
1 box (10 ounces) frozen asparagus, slightly thawed
1 can (3 1/4 ounces) pitted black olives, drained
4 1/2 pounds turkey breast, bone-in




In 9-X 13-inch baking pan combine bouillon, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and pepper. Cover pan with foil. Bake 20 minutes at 325 degrees F.

Remove pan from oven. Add tomatoes, artichoke hearts, asparagus and olives. Place turkey breast on top of vegetables. Loosely tent turkey with foil and roast 1 hour. Remove foil and bake 1 hour or until meat thermometer inserted in thickest part of breast registers 170 degrees F. Baste turkey and vegetables frequently with pan juices.

Remove turkey and vegetables to a serving platter. Reserve 6 cloves of garlic and pan juices.

Remove skin from reserved garlic. Combine with pan juices in food processor bowl, fitted with metal blade. Process 30 to 60 seconds until mixture is smooth.

To serve, pass sauce to pour over turkey and vegetables.





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