I was also at the orthodontist with kids today for longer than expected so I just used some frozen diced onion and diced green peppers to speed things along.
Ingredients
- 1/3 cup sun-dried tomatoes (not packed in water - I buy the julienne cut ones.)
- 2/3 cup boiling water
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 3/4 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon crushed red pepper flakes
- 1 small onion, chopped
- 1 small green pepper, diced
- 1 garlic clove, minced
- 1 Tablespoon olive oil
- 1 cup frozen corn, thawed (I didn't bother thawing)
- 1/2 cup dry bread crumbs
- 1 1/2 teaspoons grated lime peel
- 1 boneless skinless turkey breast half (2 pounds) I used 4 chicken breasts =2.5 lbs.
- Place tomatoes in a small bowl; cover with boiling water. Cover and let stand for 5 minutes (oops I didn't cover them when they were sitting there.) Drain, reserving 3 tablespoons liquid; set aside. Meanwhile, combine the seasonings in a small bowl.
- In a large skillet, caute the tomatoes, onion, green pepper, and garlic in oil until tender. Stir in corn and 2 teaspoons seasonings; remove from the heat. Stir in breadcrumbs and reserved tomato liquid. Add lime peel to remaining seasonings; set aside.
- Cover turkey with plastic wrap. Flatten to 1/2 inch thickness; remove plastic. Sprinkle turkey with half of lime-seasoning mix (I accidentally put all of it here -oops) Spread vegetable mixture to within 1 inch of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. (Didn't do this either even though mine was separate pieces of chicken) Sprinkle with remaining lime-seasoning mixture. Place on a rack in a shallow roasting pan; cover loosely with foil. (I just put mine on a cookie sheet and covered with foil.)
- Bake at 350 for 1 hour. Uncover; bake 15-30 minutes longer or until a meat thermometer reads 170, basting occasionally with pan drippings. Let stand for 15 minutes before slicing. (I only baked it for 1 hour. I checked it at 40-45 minutes and it was already at 148-155 so I uncovered it and cooked it a little while longer. I had NO drippings to even think of basting it with - not that I checked very often - maybe because I used chicken instead of turkey.)
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