Prep time 20 minutes. Roast 15 minutes.

Total 25 minutes.

Oven: 400 degrees/350 degrees

1 2-pound boneless turkey breast, skinned

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons finely shredded lemon peel

3 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

6 cloves garlic, minced (1 tablespoon minced)

1 cup chicken broth

1/4 cup dry white wine

1 tablespoon chopped fresh flat-leaf parsley

* Preheat oven to 400 degrees. Season turkey breast with kosher salt and pepper. Place turkey in a shallow roasting pan. In a small bowl combine lemon peel, lemon juice, olive oil, 1 tablespoon parsley, the rosemary, sage, thyme and garlic. Rub herb mixture over turkey breast.

* Roast turkey for 15 minutes. Pour broth and wine over turkey. Reduce oven temperature to 350 degrees. Roast turkey about 25 minutes more or until turkey is tender and no longer pink (170 degrees), spooning juices in pan over turkey every 10 minutes.

* To serve, slice turkey. Spoon some of the cooking juices form the roasting pan over individual servings. Sprinkle with 1 tablespoon parsley.

Makes 8 servings.

Nutrition facts per serving: 170 cal., 4 g total fat (1 g sat. fat), 71 mg chol., 284 mg sodium, 2 g carbo., 1 g fiber, 28 g pro.

Exchanges: 4 Very Lean Meat, 1 Fat