Turkey Breast with Yogurt and Grapes

Name: Turkey Breast with Yogurt and Grapes
Yield: 12
Ingredients: For the turkey breast; 2 tablespoons of olive oil; 2 medium onions (200g), chopped; 5 cloves of garlic, minced; 5 medium tomatoes (600g), peeled and seeded, chopped; 1 tablespoon of salt; 1/2 teaspoon of black pepper; 4 sprigs of fresh parsley, intact; 1 turkey breast, boneless (2.5kg); 4 cups of water (around 1 liter); For the sauce; 1/3 cup of finely chopped onion (50g); 1 tablespoon of dried oregano; 1 tablespoon of dried thyme; 2 tablespoons of fresh mint, chopped; 4 tablespoons of lemon juice; 1/2 cup of water (120ml); 1 tablespoon of sugar; 1/2 teaspoon of cayenne pepper; 1/2 cup of chopped green onions (40g); 1/2 cup of capers (80g); 1 tablespoon of honey; 1/4 cup of unsalted butter (60g); 2 cups of natural yogurt (400g); 2 tablespoons of olive oil

1
For the turkey breast
2
2 tablespoons of olive oil
3
2 medium onions (200g), chopped
4
5 cloves of garlic, minced
5
5 medium tomatoes (600g), peeled and seeded, chopped
6
1 tablespoon of salt
7
1/2 teaspoon of black pepper
8
4 sprigs of fresh parsley, intact
9
1 turkey breast, boneless (2.5kg)
10
4 cups of water (around 1 liter)
11
For the sauce
12
1/3 cup of finely chopped onion (50g)
13
1 tablespoon of dried oregano
14
1 tablespoon of dried thyme
15
2 tablespoons of fresh mint, chopped
16
4 tablespoons of lemon juice
17
1/2 cup of water (120ml)
18
1 tablespoon of sugar
19
1/2 teaspoon of cayenne pepper
20
1/2 cup of chopped green onions (40g)
21
1/2 cup of capers (80g)
22
1 tablespoon of honey
23
1/4 cup of unsalted butter (60g)
24
2 cups of natural yogurt (400g)
25
2 tablespoons of olive oil

Ingredients

1
For the turkey breast
2
2 tablespoons of olive oil
3
2 medium onions (200g), chopped
4
5 cloves of garlic, minced
5
5 medium tomatoes (600g), peeled and seeded, chopped
6
1 tablespoon of salt
7
1/2 teaspoon of black pepper
8
4 sprigs of fresh parsley, intact
9
1 turkey breast, boneless (2.5kg)
10
4 cups of water (around 1 liter)
11
For the sauce
12
1/3 cup of finely chopped onion (50g)
13
1 tablespoon of dried oregano
14
1 tablespoon of dried thyme
15
2 tablespoons of fresh mint, chopped
16
4 tablespoons of lemon juice
17
1/2 cup of water (120ml)
18
1 tablespoon of sugar
19
1/2 teaspoon of cayenne pepper
20
1/2 cup of chopped green onions (40g)
21
1/2 cup of capers (80g)
22
1 tablespoon of honey
23
1/4 cup of unsalted butter (60g)
24
2 cups of natural yogurt (400g)
25
2 tablespoons of olive oil

Directions

1
Prepare the turkey breast: In a large skillet, over high heat, sauté the olive oil and cook the onion, garlic, tomato, salt, black pepper, and parsley, stirring occasionally, until the vegetables are tender (around 5 minutes)
2
Add the turkey breast and stir it well with the cooked vegetables
3
Pour in the water and let it simmer
4
Reduce the heat, cover the skillet, and cook until the turkey is cooked through (around 40 minutes)
5
Remove the skillet from the heat, drain the turkey breast, and discard the cooking liquid
6
Let it cool, wrap it with aluminum foil, and refrigerate for about 3 hours
7
Slice it thinly and reserve
8
Prepare the sauce: In a medium bowl, mix all the ingredients until you get a smooth sauce
9
In a serving dish, arrange the sliced turkey breast, pour the sauce over it, and serve chilled
10
393 calories per serving