Turkey Breast with Barley and Tomatoes

For the hot days, cooking on top of the stove.

 

2 lbs turkey breast w/bone (1 kg)

1 cup chicken broth

1/2 cup quick-cooking barley, washed

1/2 cup onion, sliced

3 cloves garlic, diced

2 Tbsps lemon juice

14.5 oz can diced tomatoes

1/2 teaspoon garlic pepper seasoning

1/3 cup parsley

 

1.Combine broth, lemon juice, barley, diced tomatoes, garlic and pepper to Dutch oven/cocotte.

2.Brown the half turkey breast with onion, drain fat, and add turkey to barley/tomato mixture.

3.Cook on low 11/4 hours or until temperature reaches 170°F.

If cooking in a slow cooker, add about 1 hour to cooking time.

Let turkey cool a little, then, slice.

4.Stir parsley into the barley mixture and serve with turkey.

 

Done