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Whole Turkey Breasts

Granny's  Three Pea Rice Breast

2 tbl pommery mustard
1 cup red wine
1/2 cup olive oil
1 tbl chopped fresh thyme
1 tbl chopped fresh rosemary
1 tbl minced garlic
1 tbl coarsely-ground coriander
1 tbl coarsely-ground black pepper
1/2 tbl salt
1 x skinless turkey breast
3 PEA FRIED RICE
1 tbl minced garlic
1 tbl minced ginger
4 cup cooked long-grain rice usually day old
3 x eggs scrambled
2 tbl chive batons
1 cup English peas blanched
    Salt to taste
    Freshly-ground black pepper to taste
1 cup snow peas blanched
1 cup snap peas blanched
CITRUS VINAIGRETTE
    Juice of 1 lemon
    Juice of 1 lime
    Juice of 1 orange
1/4 cup extra-virgin olive oil
    Salt to taste
    Freshly-ground black pepper to taste

 Method :
Make marinade in a large bowl. Check for seasoning. Marinate turkey breast for at least 6 hours or overnight. (One can speed up the marination process by slicing the breast into 4 to 6 long, thin slices.)
Season the marinated breast and grill on low grill heat, 20 to 25 minutes. If it is a large breast, butterfly it so that it will cook through; if necessary, finish in a 350 degree oven. Let rest for 15 minutes before slicing.
For 3 Pea Fried Rice: In a wok, coat with canola oil and add garlic and ginger. Cook until soft and add rice. Mix well then add eggs, chives and English peas. Heat thoroughly.
Check for seasoning. Toss snow and snap peas with Citrus Vinaigrette. Check for seasoning.
For Citrus Vinaigrette: Mix all ingredients well.
This recipe yields 4 servings.