Prep 45 mins
Cook 30 mins
This recipe was my spin off of another recipe that used chicken and topped with a berry sauce. Super tasty dish! Makes for a very nice presntation. I made this for our Thanksgiving dinner last year (there was only 2 of us). My husband loved the taste and presentation of the finished product.
- 4 boneless skinless turkey breast halves (pounded flat to 1/4-inch thickness with a mallet)
- 1 (4 ounce) package boursin cheese, ail with fresh herbs, cut into 4 chunks
- 1⁄2 cup pine nuts, finely chopped
- 4 leaves fresh spinach (or several leaves of baby spinach)
- 1⁄2 teaspoon salt, to taste
- 1⁄2 teaspoon pepper, to taste
- 1⁄2 cup dry white wine
- 1⁄4 cup low fat balsamic vinaigrette salad dressing (homemade or purchased)
- 1⁄4 cup apricot jam
- fresh herb, garnish (optional)
- Preheat oven to 350F and grease baking pan.
- Pound turkey breast, to be 1/4" thin.
- Bring a small saucepan of water to a boil.
- Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds per leaf or they will get soggy- they should still be mostly raw. Pat dry and set aside on a plate.
- Place chopped pinenuts onto a small plate and roll each chunk of boursin cheese in the nuts to coat and set aside.
- Lay pounded turkey breasts on top of a sheet of wax paper on your counter and season both sides of each breast with salt& pepper (to taste).
- Set dried blanched spinach leaves on top of each piece of turkey.
- Next, place a nut coated cheese chunk on top of each turkey piece in the center.
- Fold turkey ends up over the cheese to make a bundle, securing with toothpicks if needed.
- Set turkey bundles in a greased baking pan and cover with foil.
- Bake at 350F oven for 30 minutes or until the turkey is tender and cooked all the way through.
- Meanwhile, combine white wine, vinegrette dressing, and abricot jam in a small skillet. Cook over medium-high heat until reduced by half (this may take several minutes).
- If the sauce is ready before the turkey, simply remove from burner and reheat slightly before pouring over the cooked turkey bundles.
- Place a cooked turkey bundle onto each serving plate, with apricot sauce ladled over the top. If you like, decorate each plate with a few sprigs of fresh green herbs.