Update my dinner status, I'm making this tonight.
Servings: 8 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1/2 lb Skinless turkey breast
- 1 ds Paul Prudhomme Poultry
- 1/2 c Sun-dried tomatoes
- 4 oz Light cream cheese
- 16 Fresh basil leaves
- 8 Lavosh rectangles; 6" by 8"
- Flat bread) or 8 whole-wheat
- 1/2 ts Salt
- 1/2 ts Freshly-ground black pepper
Preparation
Preheat the oven to 400 degrees. Wrap the turkey breast tightly in microwaveable plastic wrap, then loosely in aluminum foil. Place in a roasting dish and bake until the juices run clear, about 1 hour. Season to taste with Paul Prudhomme poultry seasoning. Set aside to cool. Soak the sun-dried tomatoes in boiling water to cover until soft, about 10 minutes. Drain, reserving liquid. Cut the tomatoes into julienne strips. Put half in the bowl of a food processor and reserve the remainder. Pulse the tomatoes, adding just enough of the reserved soaking liquid to form a smooth paste. Add the cream cheese, salt, and pepper and process until smooth. To assemble, thinly slice the cooled turkey breast. Spread each lavosh rectangle with 2 tablespoons of the cream cheese mixture, then top with 3 ounces sliced turkey, 2 to 3 sun-dried tomato strips, and 2 leaves of basil. Roll up tightly. If desired, slice rolls into pieces on the diagonal to serve. This recipe yields 8 servings. Source: "CHEF DU JOUR - (Show # DJ-9245) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Carrie Latt Wiatt Converted by MM_Buster v2.0l.
