Lemon, garlic and basil marinated roasted turkey breast served with a creamy Parmesan and cheddar cheese sauce.

Australian Bushwacker Turkey Breast

1 Honeysuckle White Split Turkey Breast (1 1/2 to 2 pounds)

Marinade:
1/4 cup lemon juice
1 tablespoon dried basil
1 tablespoon parsley
1 tablespoon minced garlic
3 tablespoons butter, melted

Sauce:
1 (1.8-ounce) package white sauce mix (or 1 cup homemade white sauce)
2 tablespoons freshly grated Parmesan cheese
2 tablespoons shredded cheddar cheese

1. Mix together marinade ingredients and pour over turkey breast that has been placed in a roasting pan. Cover with foil and marinate in the refrigerator for 20 minutes to 2 hours. When ready to roast, place in a preheated 350°F (175°C) oven for 35 minutes. Uncover and cook for an additional 15 to 20 minutes until a meat thermometer registers 170°F (80°C) and turkey breast is no longer pink in the center.
2. For Sauce: Prepare white sauce mix according to package directions, then stir in cheeses.
3. Cut breast in quarters and pour sauce over the top. Garnish with fresh parsley and lemon wedges if desired.

Makes 4 servings.

Nutrition Facts:Amount Per Serving Calories: 252 Calories from fat: 135 Total fat: 15 gm Saturated fat: 7 gm Cholesterol: 76 mg Sodium: 385 mg Carbohydrate: 5 gm Protein: 24 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.