1 (4-pound) boneless turkey breast Extra-virgin olive oil, for drizzling Cook Mode(Keep screen awake)NEW:You can now switch toCook Modeto keep your screen awake.Dismiss the tooltip Directions WATCH Watch how to make this recipe. Preheat oven to 400 degrees F. ...
4skinless, boneless chicken breast halves 1tablespoonextra-virgin olive oil, or more as needed 1cupchopped fresh asparagus ¼teaspoongarlic powder, or to taste salt and ground black pepper to taste 4slicesdeli ham ½cupshredded Cheddar cheese 2tablespoonsbutter, divided 2cupschicken broth 1table...
More compact and faster to make than a whole turkey roast. With a festive presentation too! Ingredients (serves 6): Turkey: 1 turkey breast, boneless and skinless (about 2.5 pounds) 1/4 cup unsweetened apple juice 1/2 tsp. poultry seasoning ...
Tender, juicy turkey breasts are stuffed with a sweet and savory apple filling for a celebration-worthy dish. And with a Reynolds Kitchens® Roaster Pan, it's easy to take this dish anywhere!
Preheat the oven to 400°. Set the duck skin side down on a work surface. Spread the cherry stuffing over the breasts evenly. Fold over one side of each breast to enclose the stuffing and tie them in 5 places with kitchen twine to make 4 neat roasts. ...
1 pound (4 pork chops, total) bone-in OR boneless pork chops 03Method Step 1 Preheat oven to 400˚F. Step 2 Insert a sharp paring knife through each pork chop; carefully cut an opening to create a pocket. Don't cut all the way through. ...
2(6 ounce)skinless, boneless chicken breast halves 4thin slicesprosciutto ¾cupchicken broth 1 ½tablespoonsbalsamic vinegar 1tablespoonbutter Directions Preheat the oven to 400 degrees F (200 degrees C). Brush the inside of an ovenproof skillet with vegetable oil. Set aside. ...
For the Turkey 2.5 - 3 pound boneless turkey breast, butterflied* 1/2 cup dried Montmorency tart cherries 1/2 cup roasted and shelled chestnuts** 1/2 small yellow onion 3 cloves garlic 1 cup loosely packed parsley 5-7 sage leaves 1-2 sprigs rosemary leaves salt and pepper 2 ...
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Nutritional information will mostly depend on the sauce and pepperoni you use–use turkey pepperoni as a leaner option. If you want something exact, I suggest counting the calories ofyours.Otherwise, use my calculations as an estimation. (What I counted and what my recipe card counted might be...