2 pound turkey breast
1 large tomato, cut into chunks
1 large onion, sliced
1 large green pepper, cut into strips
1/3 cup hot chicken stock
1/2 teaspoon red wine vinegar

Preparation Instructions:
Bone the turkey breast and remove the skin; cut into 1 inch pieces.

Place the vegetables in a shallow casserole, toss lightly and arrange the turkey pieces on top.

Blend the liquid ingredients and pour over the turkey and the vegetables.

Cook at 70% for 5 minutes. Give the dish a half-turn and continue cooking for 7 minutes or until the turkey is done.

Cover and allow to stand for 5 minutes.