Grilled Turkey Breast with Romesco Sauce

Grilled Turkey Breast with Romesco Sauce
  • Prep Time: 10
  • Total Time: 25
  • Servings: 4

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About this Recipe

This turkey breast recipe is paired with a Spanish style sauce that gives this dish flair.


4 Maple Leaf Prime Turkey Cutlets
2 large jarred red roasted
1 clove garlic
1 cup slivered almonds, toasted
3 tbsp tomato paste
2 tbsp chopped flat leaf parsley, chopped
2 tbsp sherry vinegar
1 tsp paprika
1/2 tsp cayenne
1/4 good quality olive oil


Heat grill to medium high heat.
In a food processor add red pepper, garlic, almonds, tomato paste, parsley, vinegar, paprika and cayenne. Pulse until just blended. Drizzle olive oil into mixture while pulsing until incorporated.
Season turkey with salt and pepper. Grill 3 to 4 minutes per side or until an internal temperature of 165 degrees is reached.
Spoon desired amount of romesco sauce over top each turkey cutlet. Refrigerate any remaining sauce in an airtight container refrigerated for up to 3 days.


Serve with steamed broccoli and parsnip puree.

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