Oven-Roasted Turkey Breast with Asparagus
The internal temperature of a baked turkey breast cutlet should be 170°F. The size and thickness of the cutlet can alter the baking time.
INGREDIENTS | SERVES 4
- 4 medium baking potatoes
- 2 tablespoons butter, softened
- 1 teaspoon Dijon mustard
- 1 7-ounce jar roasted red sweet peppers, drained and chopped
- 4 teaspoons red onion or shallot, finely chopped
- ¼ teaspoon dried tarragon, crushed
- ½ teaspoon dried parsley, crushed
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 pound asparagus spears
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 4 boneless turkey breast cutlets
Preheat the oven to 325°F.
Clean and pierce the potatoes. Place on a microwave-safe plate and microwave on high for 6 to 10 minutes, or until they can be pierced easily with a knife.
In a small bowl, combine the butter, mustard, peppers, onion or shallot, tarragon, parsley, salt, and black pepper; set aside.
Clean the asparagus, and snap off and discard the woody bases. Carefully cut the potatoes into quarters.
Add the potatoes, asparagus, and olive oil to a large sealable plastic bag. Close the bag and shake to coat the vegetables.
Pour the potatoes and asparagus out of the bag into a 9" × 13" nonstick baking pan. Sprinkle salt and freshly ground black pepper over the top.
Evenly spread the butter mixture over the top of the turkey cutlets. Place the cutlets on top of the potatoes and asparagus. Bake for 15 to 20 minutes, or until the turkey is baked through and the asparagus is tender.
Pampering Picky Eaters
If you have someone in your family who doesn't want one food to touch another, you can bake this recipe in three separate baking dishes. Treat them with nonstick spray and put the turkey cutlets in one, the potatoes in another, and the asparagus in the third. It defeats the one-pot concept, but it will probably keep your life simpler.
