STUFFED TURKEY BREAST ITALIAN STYLE
Recipe from The Saint Tropez Diet
Yield: 4 servings
• Four 4-ounce skinless turkey breasts
• 1 tablespoon olive oil
• 4 slices Prosciutto ham
• 2 ounces goat cheese, sliced in 4 pieces
• 1 large shallot, thinly sliced
• 1/4 cup Madeira wine
• 1 cup chicken stock (low-fat and low-sodium)
• 4 pinches dried Italian herbs
• 8 fresh large basil leaves
• 2 tablespoons fresh parsley, minced
• Cornstarch plus a little water
• Salt and pepper to taste
Preheat the oven to 350 degrees F.
For the turkey: Place the turkey breasts between two plastic wrap sheets. Flatten with a mallet until fairly thin. Sprinkle pepper and a pinch of Italian herbs on each breast. Add one slice of ham, one slice of cheese, 2 basil leaves, and roll tightly. Secure with a few toothpicks so it does not unroll.
Heat the oil in a saute pan over high heat. Add the turkey rolls, placing the folded side down first. Brown and turn over. Once browned, add the shallot, Madeira wine, and half of the chicken stock. Bring to a boil and place in the oven for 10 to 12 minutes. Transfer the rolls on a serving platter and cover with aluminum foil to keep warm. Add the remaining stock and reduce the sauce to end up with less than 1 cup. Thicken with a little cornstarch mixed with water. Add the parsley, any rendered turkey juices, and bring to a boil. Adjust seasonings and pour over the turkey.
Notes: The turkey may be refrigerated separately up to 5 days.
The turkey may be frozen up to 1 month.
Chefs Tip: The amount of comstarch and water mixture may vary depending on the amount of water rendered by the turkey and the reduction process. To obtain the right thickness/or a sauce: Dip a spoon in the sauce, turn it over, and make a line across with your finger. Tilt the spoon. If the sauce does not run over the line, it is the perfect thickness. If it does, you need to thicken with a little comstarch and water mixture. After adding them, you will need to bring the sauce to a boil. Also, if it gets too thick, just add a little liquid to thin out.
Chefs Secret: Add a little demi-glace (or demiglaze) to emphasize the sauce flavors. Demi-glace is a highly concentrated rich brown sauce that has been reduced by half. It is easily found in powder or paste form in grocery stores, in specialty stores, or over the Internet. It really adds tremendous flavor to finish a sauce without the fat you would get with butter.
Wine Suggestion: Madeira.
Serving Size: 4-ounce skinless turkey breast
Per Serving: 326 Cal (46% from Fat, 52% from Protein, 2% from Garb); 40 g Protein; 16 g Tot Fat; 5 g Sat Fat; 7 g Mono Fat; 2 g Carb; 0 g Fiber; 0 g Sugar; 56 mg Calcium; 2 mg Iron; 648 mg Sodium; 100 mg Cholesterol (turkey)