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1 turkey breast half (2-1/2 lb)
1/3 cup honey
3/4 teaspoon ground cinnamon
2/3-1 cup fat-free reduced-sodium chicken broth
1. Preheat oven to 350F.
2. Coat roasting pan with cooking spray. Trim all visible fat and excess skin from turkey breast. Leave just enough skin to cover top of breast. Place turkey, skin side up, in pan. Por honey over turkey. Lift skin and spread with a spatula to evenly coat breast. Sprinkle with cinnamon, rubbing it under skin. Pour 2/3 cup broth into pan.
3. Roast 40 minutes. Remove skin and discard. Add up to 1/3 cup broth, if needed, to prevent glaze in pan from burning. Roast 20 minutes longer or until meat thermometer inserted in thickest portion registers 170F.
4. Remove turkey from oven and let stand 10 minutes. Pour pan juices into a servig dish. Skim off and discard any fat. Slice turkey and serve with pan juices.
This recipe taken from Prevention's Low Carb Holiday Recipes.
Per Serving: 230 calo, 40g pro, 16g carb, 1g fat, 0g sat fat, 95 mg chol, 0g fiber, 85 mg sodium
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