Turkey Breast Provencal With Vegetables
|Turkey bouillon/Chicken||1 Cup (16 tbs)|
|White wine||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), separated (Unpeeled)|
|Frozen onions||10 Ounce (1 Bag)|
|Dried rosemary||2 Teaspoon, crushed|
|Dried thyme leaves||1 Teaspoon, crushed|
|Fennel seeds||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Plum tomatoes||6 , quartered|
|Frozen artichoke hearts||9 Ounce (1 Package, Thawed)|
|Frozen asparagus spears||10 Ounce (1 Package, Thawed)|
|Canned pitted ripe olives||3 1⁄4 Ounce, drained (1 Can)|
|Turkey breast||4 1⁄2 Pound (1 Piece)|
Preheat oven to 325°F In 13x9-inch baking pan combine bouillon, wine, lemon juice, garlic, onions, rosemary, thyme, salt, fennel seeds and black pepper.
Cover pan with foil; bake 20 minutes.
Remove pan from oven.
Add tomatoes, artichoke hearts, asparagus and olives.
Place turkey breast on top of vegetables.
Cover and bake 1 hour.
Remove foil and bake 1 hour or until meat thermometer inserted in thickest part of breast registers 170°F.
Baste turkey and vegetables frequently with pan juices.
Remove turkey and vegetables to serving platter.
Reserve 6 cloves of garlic and pan juices.
Remove skin from reserved garlic.
Combine garlic with pan juices in food processor; process 30 to 60 seconds until mixture is smooth.