1 tbsp. of olive oil
1 boneless and skinless turkey breast, butterflied
6 oz. of baby spinach, rinsed
1 clove of garlic, minced
¼ large onion, chopped
½ cup of grated low-fat mozzarella cheese
2 tbsp. of breadcrumbs or oatmeal
¼ tsp. of dried oregano
¼ tsp. of dried rosemary
½ tsp. of kosher salt
½ tsp. of ground black pepper
1 egg white
4 tbsp. of chicken broth
10-12 cups of boiling water to blanch (flash cook) the spinach
Preheat the oven to 325F.
Blanch the spinach in a large pot filled with boiling water. Cook for 30-60 seconds or just until wilted. Remove from the heat and place it in a colander. Drain and press the cooked spinach to remove excessive water. Set aside.
Coat a medium saucepan with olive oil. Sauté onion and garlic over medium heat. Cook for 2 minutes.
Add spinach, rosemary, oregano, salt and pepper. Continue cooking for another minute. Sir occasionally. Remove from heat. Let the spinach mixture rest for five minutes or until warm to touch.
In a large bowl, combine the spinach mixture with breadcrumbs/oatmeal, cheese, and egg white together. Mix well.
Take the butterflied boneless turkey breast, cover with plastic wrap, and start pounding to a roughly ¼ to ½ inch thickness by using a rolling pin or meat mallet. Discard the plastic wrap.
Place the spinach and cheese mixture in the center of turkey breast.
Roll up the breast to resemble a cigar.
Season the surface of the turkey roll with salt and pepper.
Secure the turkey roll with baking twine.
Place the turkey roll on a baking dish/sheet.
Carefully pour the chicken broth into a baking dish. Cover loosely with aluminum foil.
Bake the turkey for 40 minutes or until the inner temperature reach 165F.
Remove the aluminum foil, and continue baking for additional 7 minutes or until the outer layer of the turkey turns golden brown.