1 ea. Turkey Breast, single lobe boneless, skin on
2 c. Spinach, cleaned
2 ea. Red Bell Pepper, roasted, seeded and skinned
4 slices Prosciutto Ham
5 oz. Mozzarella, fresh, sliced
To taste, Kosher Salt
To taste Black pepper , fresh ground
2 cloves Garlic, minced
1 Tbl. Sage, chiffonade
1 sprig Rosemary, minced fine
2 Tbl. Olive Oil
DirectionsSeason and marinate the mozzarella slices with the olive oil, rosemary, sage and garlic. Reserve.
Take the single lobe boneless turkey breast skin on and remove the tenderloin if it is attached. Reserve the tenderloin for another preparation.
Make a horizontal incision along the center of the breast only going about ¾ of the way. Open the breast like a book.
Season the inside of the breast with salt and pepper. Place a layer of the spinach on both sides of the breast meat. On the bottom side place a layer of prosciutto ham over the spinach. On top of the prosciutto place a layer of the roasted bell pepper. On top of the bell pepper place a layer of the seasoned mozzarella. Carefully fold over the turkey breast like closing a book. Be sure the breast completely covers the filling items. Tie with butcher’s twine to secure the filling and make the breast even in size. Season the outside of the breast with any remaining seasoned olive oil, salt and pepper.
Place turkey on a roasting rack placed over a roasting pan or baking sheet. Roast in a 325 degree oven until internal temperature reaches 160 degrees and the breast is golden browned approximately 45-60 minutes depending on your oven. You need to allow the turkey to reach 165 degree however residual heat/cooking will occur and bring the temperature to 165 degrees as the finished breast rests.
Carefully remove twine before carving. Turkey should rest 10-15 minutes before carving.