Roasted Turkey Breast with Balsamic Glaze and Bell Pepper-Onion Sauté |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
nonstick vegetable oil spray |
1 2-pound turkey breast half with bones |
2 tablespoons olive oil, divided |
2 red bell peppers, cut into 1/3-inch-wide strips |
2 yellow bell peppers, cut into 1/3-inch-wide strips |
1 large onion, thinly sliced |
1 tablespoon chopped fresh thyme |
5 tablespoons balsamic vinegar, divided |
3 tablespoons drained capers |
Directions:
1. Preheat oven to 400°F. Spray rimmed baking sheet with nonstick spray. Brush turkey breast with 1 tablespoon oil; sprinkle with salt and pepper. Place on prepared sheet. Roast until thermometer inserted into thickest part of turkey registers 170°F and juices run clear when pierced with fork, about 45 minutes. Let stand 10 minutes (internal temperature of turkey will increase to 175°F).
2. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bell peppers and onion; sauté until tender and brown around edges, about 10 minutes. Add thyme; stir 2 minutes. Mix in 2 tablespoons vinegar and capers. Season with salt and pepper.
3. Remove bones from turkey. Thinly slice turkey crosswise. Transfer to platter and keep warm. Place baking sheet over 2 stove-top burners; add remaining 3 tablespoons vinegar to baking sheet and bring to boil, scraping up browned bits. Pour vinegar over turkey. Arrange bell pepper mixture around turkey and serve.
4. Per serving: calories, 214; total fat, 8 g; saturated fat, 2 g; cholesterol, 46 mg; fiber, 2 g Nutritional analysis provided by Bon Appétit
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