Oven Roasted Sun-Dried Tomato Pesto Pan-Roast | Perdue Foodservice Products Find Products By Protein Chicken Turkey Pork Beef By Attribute No Antibiotics Ever/Antibiotic Free 100% Vegetarian Fed with No Animal By-Products Organic/Non GMO/Free Range Halal Certified Gluten Free More Search Filters Brands PERDUE® HARVESTLAND® Organic PERDUE® HARVESTLAND® PERDUE® NAE PERDUE® KINGS DELIGHT® CLUX DELUX® The Perdue Difference The Perdue Difference Tiers of Value Organic No Antibiotics Ever 100% Vegetarian Diet Animal Care Clean Label Never Imported Menu Ideas Resources Trends & Insights Broker Locator FAQs Press Releases Poultry Welfare Perdue Farms All Resources Segments Healthcare College & University K-12 Schools Independent Restuarants Military C-Store All Segments Offers Offers Merchandising Materials Menu Ideas Oven Roasted Sun-Dried Tomato Pesto Pan-Roast Oven Roasted Sun-Dried Tomato Pesto Pan-Roast Exceptional flavor is just a glaze away. Print Email Contact Us Ingredients 1 whole Turkey or Chicken Pan-Roast 5 tbsp. Sun-Dried Tomato Pesto 1 tbsp. Extra-Virgin Olive Oil 3 oz. Sun-Dried Tomatoes in Oil 1 sprig Fresh Basil Instructions Pan-Roast: Preheat oven to 400'F. Wash hands, put on new gloves and sanitize utensils. Remove pan-roast from wrap and dry with paper towels. Place pan-roast on baking sheet. Lightly score skin diagonally with 1 1/2" wide slits. Glaze: Mix sun-dried tomato pesto and olive oil. Spread over pan-roast, covering the top and sides. Cover lightly with foil. Bake for 8-9 minutes. Remove from the oven and top with sun-dried tomato slices and basil. Check that the surface temperature of the breast has reached 165'F by measuring the temperature directly underneath the skin. Move the pan-roast into clean pan and place in cooler immediately. Prior to slicing, check the temperature, to ensure that it is 39'F or below internally. Once cool, slice and serve.