Stuffed Turkey Breasts With Apricot Sauce

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    cup pine nuts, finely chopped
  • 4
    leaves fresh spinach (or several leaves of baby spinach)
  • 12
    teaspoon salt, to taste
  • 12
    teaspoon pepper, to taste
  • 12
  • 14
    cup low fat balsamic vinaigrette salad dressing (homemade or purchased)
  • 14
    cup apricot jam
  • fresh herb, garnish (optional)
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DIRECTIONS

  • 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.
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