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|Oat and Herb Encrusted Turkey|
"An clean manner to get dressed up turkey breast. Serve with a salad or colorful vegetables for an entire meal. Other herbs, consisting of chervil and tarragon, also work well on this recipe."
- half cup milk
- 3 tablespoons prepared brown mustard
- 1/2 cup quick cooking oats
- 1 tablespoon dried sage
- 1 tablespoon dried rosemary
- 2 (6 ounce) fillets turkey breast
- 1 (6 ounce) container fat-free undeniable yogurt
- 1 tablespoon whole grain mustard
- salt and ground black pepper to flavor
|Prep : 15M||Cook : 2M||Ready in : 45M|
- Preheat oven to 350 stages F (one hundred seventy five levels C). Lightly coat a baking sheet with cooking spray.
- In a bowl, very well blend the milk and organized brown mustard. In a separate bowl, mix the oats, sage, and rosemary. Dredge each turkey breast first within the milk aggregate, then inside the oat aggregate to calmly coat.
- Bake turkey half-hour inside the preheated oven, until the oats are crisp and the inner temperature of the turkey has reached not less than one hundred eighty degrees F (eighty stages C).
- In a bowl, blend the yogurt and whole grain mustard. Season with salt and pepper. Drizzle over the cooked turkey to serve, or use as a dipping sauce.
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