Peking Turkey Breast With Pomegranate Molasses

• 3 tablespoons pomegranate molasses
• 1 tablespoon orange juice
• 1 tablespoon honey
• 1/2 teaspoon paprika
• 9/16 pound turkey breast
• 1 1/3 cups basmati rice cooked and hot
• 1/2 cucumber
• 1 pomegranate
• mint leaves
• 1 tablespoon rice vinegar

1. Preheat oven to 200 degrees Celsius.
2. Mix the molasses, orange juice, honey, and paprika together in a bowl.
3. Place the turkey breast in a baking dish lined with parchment paper. Using a brush, coat with several layers of glaze.
4. Cook for 20 minutes, baste with cooking juices and marinade, every 5 minutes.
5. Increase oven temperature to 230 C and let brown for 5 minutes.
6. While the turkey is cooking, prepare the rice.
7. Wash and cut the unpeeled cucumber lengthwise in 2 pieces, then slice in thin strips.
8. Open the pomegranate, remove the seeds.
9. Mix rice, cucumber, rice vinegar, and chopped mint. Divide between plates.
10. Remove the meat from the oven and slice.
11. Place the slices on top of the rice.

pomegranate molasses, orange juice, honey, paprika, turkey breast, basmati rice, cucumber, pomegranate, mint, rice vinegar

Taken from www.yummly.com/recipe/Peking-Turkey-Breast-with-Pomegranate-Molasses-781836 (may not work)