Yield: 10 Food Cost: 25% Establishment: Restaurant, Catering Operation, Business and Industry Account   Ethnicity: New Southern American   Meal Type: Main Course, Entrée   Occasion: Mother's Day   Preparation Method: Saute   Product Type: Turkey Breast

Ingredients

5 Pounds TURKEY BREAST

2 Cups buttermilk

1 Tablespoon fresh thyme leaves, lightly chopped

2 Tablespoons flat leaf parsley, chopped

1 Clove garlic, peeled & chopped

1/4 Teaspoon cayenne pepper

1/2 Teaspoon Kosher salt

2 Cups flour

1/4 Cup canola oil

1/4 Cup unsalted butter

Pecan Butter

1 Cup unsalted butter

1/2 Cup pecans, toasted and chopped

4 Cloves garlic, peeled and chopped

1/4 Cup flat leaf parsley, chopped

2 lemons, juiced

To Taste Kosher salt

To Taste black pepper, freshly ground

As needed wilted greens

As needed flavored rice, cooked

10 Sprigs flat leaf parsley

Carving

Remove bones and skin from turkey breast. Trim as required. Slice turkey breast into 4-ounce slices. Between 2 pieces of parchment paper, flatten the turkey slices to an even 1/3 inch thickness.

Turkey

Prepare the marinade by combining buttermilk, thyme, parsley, garlic, cayenne and salt. Marinate the turkey for 1 to 2 hours. Drain the turkey; dredge in flour and pat to set the flour onto the turkey. Saute the turkey in the canola oil and butter. Cook through until the temperature reaches an internal temperature of 170 degrees F. Remove to a warm oven, cover and hold for service.

Pecan Sauce

To prevent separation, slowly melt butter and add the pecans, garlic, parsley and lemon juice. Add salt and pepper to taste.

Plating and Service

Place wilted greens on warm dinner plates, top with turkey and drizzle each portion with about 1 tablespoon Pecan Sauce. Garnish with parsley. Serve with flavored rice.

This recipe was developed by Jenny Huston, CC, CEC of J. Huston Catering in San Francisco, CA. The delicious recipe was the award winning entree recipe in the NTF 1999 Turkey with a Twist National Recipe Competition.

Chef: Jenny Huston In her full-service catering company, Chef Jenny Huston shows an entourage of modern and regional American fare throughout the San Francisco Bay area. She graduated from the California Culinary Academy and has worked in restaurants in New York City and the Bay area. She has also been a consultant to Carmenet Vineyards in Sonoma, CA. Among her awards is a bronze medal from the Prosciuto di Parma Chef Recipe Competition and a finalist honor in the ACF/USDA School Lunch Challenge. Restaurant: J. Huston Catering Location: California

Nutrition Facts Calories 664   % Daily Value* Total Fat 34g 47% Cholesterol 227mg Sodium 358mg Total Carbohydrate 23g Protein 64g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4