Yield: 8 servings
|1½ pounds||Skinless turkey breast|
|1 dash||Paul Prudhomme Poultry Seasoning|
|½ cup||Sun-dried tomatoes|
|4 ounces||Light cream cheese (Neufchatel); softened|
|16 \N||Fresh basil leaves|
|½ teaspoon||Freshly-ground black pepper|
|8 \N||Lavosh rectangles; 6\" by 8\" (Armenian|
|\N \N||Flat bread) or 8 whole-wheat tortillas|
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@..."
Recipe by: Carrie Latt Wiatt
Converted by MM_Buster v2.0l.