Prosciutto Wrapped Boneless Turkey Breasts Recipe

Prosciutto wrapped boneless turkey breasts recipe.

Turkey cutlets wrapped in smoked prosciutto and cooked in the skillet. Very delicious and easy!
You may also like Glazed Turkey Breast with Sweet Potato Stuffing:

Glazed Turkey Breast with Sweet Potato Stuffing Recipe

Boneless turkey breast with vegetable stuffing cooked in the oven. Very delicious!

Makes 10 servings

Ingredients: 3 large sweet potatoes, peeled and cut into 2-inch (5 cm) pieces, grated rind, and juice of one large orange, 2 tablespoons unsalted margarine, 1 large yellow onion, peeled and chopped, 1 carrot, peeled and chopped, 1 stalk celery, chopped, ½ cup peeled and chopped parsnip, 1 teaspoon dried sage, crumbled, 5 pounds (2.27 kg)  boneless turkey breast

Instructions: Preheat the oven to 450º F (225º C). Place sweet potatoes in a medium saucepan. Cover with boiling unsalted water. Cover and cook over medium-high heat for 15 minutes or until tender. Drain, using a colander and mash. Stir in grated orange rind.

In a large nonstick skillet, melt 1 tablespoon of unsalted margarine over medium heat. Add chopped yellow onion, carrot, celery, and parsnip. Cook, stirring, for 10minutes. Add crumbled sage and stir well.

Blend vegetable mixture into the mashed potatoes. Set aside and let the mixture cool slightly, and then spoon it into both cavities of the turkey breast. Secure the neck skin with toothpicks.

Lightly grease a baking pan with nonstick cooking spray. Arrange the turkey breast in the pan and rub with remaining unsalted margarine. Bake in preheated oven for 30 minutes, then reduce the oven temperature to 375º F (180ºC) and roast, basting occasionally with orange juice, for further 45 minutes.

Turn off the oven. Remove roasted turkey breast from the oven and let stand at room temperature for 10 minutes. Transfer to carving board and slice. Serve with steamed Brussels sprouts or broccoli.

Prosciutto Wrapped Boneless Turkey Breasts Recipe

Ingredients

• 4 turkey breast steaks, about 1 ½ pounds
• salt and freshly ground black pepper
• 1/4 pound (120g) Fontina, Gruyère, or Cheddar cheese
• 4 thin slices prosciutto or other ham
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped shallots
• 2 tabelspoons unsalted butter

Method