Oat and Herb Encrusted Turkey

Oat and Herb Encrusted Turkey

24
Gillian 0

"An easy way to dress up turkey breast. Serve with a salad or colorful vegetables for a complete meal. Other herbs, such as chervil and tarragon, also work well in this recipe."
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Ingredients

45 m servings 402 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 55.6 g
  • 111%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a baking sheet with cooking spray.
  2. In a bowl, thoroughly mix the milk and prepared brown mustard. In a separate bowl, mix the oats, sage, and rosemary. Dredge each turkey breast first in the milk mixture, then in the oat mixture to evenly coat.
  3. Bake turkey 30 minutes in the preheated oven, until the oats are crisp and the internal temperature of the turkey has reached a minimum of 180 degrees F (80 degrees C).
  4. In a bowl, mix the yogurt and whole grain mustard. Season with salt and pepper. Drizzle over the cooked turkey to serve, or use as a dipping sauce.

Reviews

24
  1. 32 Ratings

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Most helpful positive review

This is a nice low fat recipe. I used equal parts bread crumbs and oats and I think this would have been quite bland with just the oats, however the sauce is very yummy and you could serve it o...

Most helpful critical review

This was a good basic recipe, but like other reviewers I made modifications. I used about half oatmeal and half Italian bread crumbs and added 1/4 c wheat germ. I also used 1/2 yogurt and 1/2...

This is a nice low fat recipe. I used equal parts bread crumbs and oats and I think this would have been quite bland with just the oats, however the sauce is very yummy and you could serve it o...

This was tasty. I used ground lean turkey formed into patties because my grocery store was out of turkey breasts. I followed the rest of the recipe exactly, and these turned out very tasty. Pret...

This was great! Me and my boyfriend really loved it. I changed the recipe a bit. I substituted sour cream for yogurt and chicken breasts for turkey. I also poured the mustard/milk mixture in...

Good but we thought the herbs were a little overpowering. 1/2 the amount called for would be better with perhaps a little garlic salt. I used 1/2 oats and 1/2 panko bread crumbs, which created a...

This was a good basic recipe, but like other reviewers I made modifications. I used about half oatmeal and half Italian bread crumbs and added 1/4 c wheat germ. I also used 1/2 yogurt and 1/2...

Great! The sauce is fantastic and so very easy. I did do as another reviewer suggested and used half oats half organic italian breadcrumbs. Will make it again.

Sooo good!! We espcially loved it with the sauce -- don't skip it or you'll miss out. I might use a little less of the sage/rosemary spice next time, but this was such a tasty, healthy recipe. I...

Very quick and easy to make and yet very yummy. Was fabulous with fresh sage and rosemary. I'm not a big mustard fan, but I really liked this ( I didn't use the yogurt-mustard seed dipping sau...

I've made this a few times now and I've really enjoyed it. The yogurt sauce is great and the turkey is interesting.