A couple nights ago I made turkey with dried apricots, blue cheese and almonds. I served this with asparagus, yellow rice with saffron, and mustard. I defrosted my turkey for too long in the microwave so it ended up coming out a little dry. I would really like to try this recipe again some other time with chicken.
The rice I made was amazing. It’s sort of like Rice-A-Roni but much better. It comes pre-packaged with spices already in it and contains a lot less sodium than Rice-A-Roni. Seriously, this stuff is addictive. The asparagus turned out really nice as well.
- 2 boneless skinless turkey breast cutlets
- reduced-fat blue cheese crumbles (however much you want)
- 6 dried apricots
- a handful of sliced almonds
- five asparagus spears
- one package of Yellow Rice w/ Saffron
Pre-heat the oven to 375º F. Spray a baking dish with non-stick cooking spray. Defrost turkey if necessary. Place turkey cutlets in baking dish. Cover with cheese, apricots, and almonds. Trim asparagus and place next to turkey cutlets. Cook for about fifteen minutes until turkey is cooked through and cheese is melted. Follow directions on Yellow Rice packet. Serve with dijon mustard.