Roasted Turkey Breast With Balsamic Glaze And Bell Pepper-Onion Sauté

• Nonstick vegetable oil spray
• 1 2-pound turkey breast half with bones
• 2 tablespoons olive oil, divided
• 2 red bell peppers, cut into 1/3-inch-wide strips
• 2 yellow bell peppers, cut into 1/3-inch-wide strips
• 1 large onion, thinly sliced
• 1 tablespoon chopped fresh thyme
• 5 tablespoons balsamic vinegar, divided
• 3 tablespoons drained capers

1. Preheat oven to 400u0b0F. Spray rimmed baking sheet with nonstick spray. Brush turkey breast with 1 tablespoon oil; sprinkle with salt and pepper. Place on prepared sheet. Roast until thermometer inserted into thickest part of turkey registers 170u0b0F and juices run clear when pierced with fork, about 45 minutes. Let stand 10 minutes (internal temperature of turkey will increase to 175u0b0F).
2. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add bell peppers and onion; saute until tender and brown around edges, about 10 minutes. Add thyme; stir 2 minutes. Mix in 2 tablespoons vinegar and capers. Season with salt and pepper.
3. Remove bones from turkey. Thinly slice turkey crosswise. Transfer to platter and keep warm. Place baking sheet over 2 stove-top burners; add remaining 3 tablespoons vinegar to baking sheet and bring to boil, scraping up browned bits. Pour vinegar over turkey. Arrange bell pepper mixture around turkey and serve.

vegetable oil spray, turkey breast, olive oil, red bell peppers, yellow bell peppers, onion, thyme, balsamic vinegar, capers

Taken from www.epicurious.com/recipes/food/views/roasted-turkey-breast-with-balsamic-glaze-and-bell-pepper-onion-saute-230649 (may not work)