October 11, 2015
Baked turkey breast, spinach, and low-fat mozzarella cheese seasoned with aromatic herbs. Pairs well with squash/pumpkin puree for holiday dinner.
1Preheat the oven to 325F.
2Blanch 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.
3Coat a medium saucepan with olive oil. Sauté onion and garlic over medium heat. Cook for 2 minutes.
4Add 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.
5In a large bowl, combine the spinach mixture with breadcrumbs/oatmeal, cheese, and egg white together. Mix well.
6Take 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.
7Place the spinach and cheese mixture in the center of turkey breast.
8Roll up the breast to resemble a cigar.
9Season the surface of the turkey roll with salt and pepper.
10Secure the turkey roll with baking twine.
11Place the turkey roll on a baking dish/sheet.
12Carefully pour the chicken broth into a baking dish. Cover loosely with aluminum foil.
13Bake the turkey for 40 minutes or until the inner temperature reach 165F.
14Remove the aluminum foil, and continue baking for additional 7 minutes or until the outer layer of the turkey turns golden brown.