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Deborah

Deborah Dana

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Recipe of Chicken breast in peach sauce
Recipe

Chicken breast in peach sauce

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A rich and light turkey breast accompanied by cranberry sauce.
Learn more about Deborah Dana

Ingredients

8 portions
  • 2 kilos turkey, a piece cut in half
  • 3 tablespoons sea salt
  • 2 tablespoons black pepper
  • 1 can cranberry jam
  • 1 tablespoon rosemary
  • 1 tablespoon thyme
  • 1/4 cups butter
  • 1/2 onions, finely chopped
  • 4 cloves garlic

Preparation

Melt the butter in a pan and brown the onion and garlic in it for 2-3 minutes. Add the thyme and rosemary and cook for 1 minute more. Get out of the fire.
Season your turkey breasts with coarse salt and pepper. With your fingers cover it with the butter mixture.
Preheat the oven to 200 degrees Celsius and arrange your turkey breasts in a refractory to roast and bake for 45-55 minutes or until when inserting a thermometer turkey meat is at 90 degrees Celsius.
Remove from the oven and cut into thick slices.

PRESENTATION

Serve 4-5 slices per person with cranberry sauce.

TIPS

If you can not find cranberry jelly you can use apple jelly.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
Rate this tip
Ratings (2)
Vanessa mtz
28/11/2019 21:24:31
La jalea de arandano se compra, ahi dice una lata
Katherine CJ Aguirre
05/04/2013 11:31:16
duda Rica la receta, pero y la salsa de arandano como se hace?

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