organic-boneless-turkey-breast

• 3 lbs. Diestel Turkey Breast, boneless with skin
• 1/4 tsp. garlic powder
• 1 Tbsp. olive oil
• 1/2 cup onions or shallots, chopped
• 3 cloves garlic, minced
• 1/2 cup sundried tomatoes (packed in oil)
• 1 (16 oz) bag spinach, frozen
• 1/2 cup Asiago cheese
• 1 tsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 Tbsp. bread crumbs
• 2 egg whites, lightly beaten
• 1/2 cup roasted bell pepper, julienne strips
• 1 cup white wine
• 1/4 tsp. salt (additional)
• 1/2 tsp. garlic powder (additional)
• 1/4 tsp. paprika
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

1. Make a horizontal slit in turkey breast, almost but not all the way through to the other side. Lay breast open—like a butterfly. Pound turkey slightly with a meat tenderizer. Sprinkle with 1/4 tsp. garlic powder. Set aside.
2. Heat olive oil in large fry pan. Sauté onion and garlic until tender. Add sundried tomatoes and spinach. Cook on medium heat for approximately 5 minutes or until moisture evaporates.
3. Mix Asiago cheese, spinach mixture, oregano, 1/2 tsp. salt, 1/4 tsp. black pepper, breadcrumbs and egg whites in a bowl. Spread spinach mixture over turkey on one side. Top with roasted bell pepper, leave 1" border. Fold breast in half and secure at 2" intervals with string.
4. Place turkey breast in roasting pan. Pour wine over and sprinkle turkey with 1/4 tsp. salt, 1/4 tsp. garlic powder and paprika. Bake at 325 degrees F. for about 50-60 minutes or until turkey is done.