Pecan Turkey with Coconut, Pineapple and Papaya Relish

Place coconut, pineapple, papaya, onion, red pepper, 1 tablespoon oil, brown sugar, lemon and orange juices in sauce pan.

Bring mixture to a boil. Immediately lower heat and simmer until onions and peppers are tender. Adjust seasoning with salt and pepper.

Remove from heat, stir in chives. Reserve warm for service.

Mix chopped pecans, shallots, parsley, breadcrumbs and olive oil together.

Pat the turkey breast dry with clean paper towels. Season the turkey breast with salt and pepper.

Heat a large sauté pan with butter and canola oil. Sear the outside of the turkey.

Remove turkey from pan and spread honey mustard onto top of turkey.

Place on a rack in a shallow roasting pan. Spread pecan coating on top of turkey breast.

Roast in a preheated 350-degree F standard oven until the internal temperature of the turkey breast reaches 165 degrees F.

Allow the turkey to stand for about 5-7 minutes.

Slice turkey breast and place 4-ounces on serving plates along with 1/2 cup coconut, pineapple and papaya relish.