Roasted Turkey Breast with Prosciutto





2 tbsp. (25) olive oil
2 cups (500) chopped leeks
1 tsp. (5) chopped garlic
4 cups (1) firmly packed baby spinach
2 tbsp. (25) chopped fresh tarragon
2 tsp. (10) dried
salt and freshly ground pepper


2 tbsp. (25) lemon juice
1/4 cup (50) dry white wine
2 tbsp. (25) Dijon mustard
2 tbsp. (25) chopped fresh rosemary or
2 tsp. (10) dried
1 tsp. (5) paprika
1/4 cup (50) olive oil


1 boneless turkey breast,about 3 lb
4 oz. (100) thinly sliced prosciutto or
smoked ham
8 oz. (250) Tre Stelle® mozzarella, diced


1/4 cup (50) white wine
2 cups (500) chicken stock, home made or


Heat olive oil over medium heat in a skillet. Add
garlic and leeks and cook 5 to 6 minutes or until leeks are soft. Add baby spinach and sautÉ until wilted 1 to 2 minutes. Remove from heat. Stir in tarragon and season to taste with salt and pepper. Reserve and cool.

Combine lemon juice, white wine, mustard, rosemary, paprika and olive oil. Reserve. To butterfly turkey, lay hand flat on turkey breast and slice through the centre
parallel to cutting board. Stop about 1-inch (2.5 cm) from edge. Open up breast, cover with plastic wrap and pound lightly until an even thickness. Remove plastic
wrap and brush with white wine mixture. Season with salt and pepper. Lay prosciutto slices over breast slightly overlapping.

Stir diced mozzarella into cooled stuffing. Add stuffing to turkey breast. Fold breast over and close the opening with metal skewers or sew up with a trussing needle and string.

Preheat oven to 425ºF(210ºC).

Place turkey on a rack over a roasting pan. Baste with remaining marinade. Bake for 30 minutes, reduce heat
to 350ºF(180ºC) and roast another 45 minutes to an hour or until skin is brown and juices run clear about 165ºF(75ºC) on an instant read thermometer. Let rest 10 minutes on carving board. Remove skewers and slice into 1-inch (2.5
cm) slices. Serve with sauce.

While turkey is resting make sauce. Discard fat from pan, leaving any juices. Add 1/4 cup wine into roasting pan. Bring to boil, scraping up any little bits, add stock pepper.

Serves 6 to 8

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This recipe was provided by Tre Stelle

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