Stuffed Turkey Breasts With Apricot Sauce
- Ready In:
- 1hr 15mins
4 turkey bundles
- 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.
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RECIPE SUBMITTED BY
Hello, Everyone! My husband and I met in college, at Viginia Tech. GO HOKIES!! My major was Nutrition. The science of food is amazing to me. I love to cook and love to eat even more! Currently, I do not work outside our home. We have a baby boy, who is 2 now. I love to see how he decides to eat his food and what he thinks after tasting it. For fun, I enjoy making new recipies and trying to come up with my own, which I call train wrecks. My favorite recipes are ones that do not have a long list of ingrdients and the ingredients it calls for are ones that I generally keep in the pantry. It makes me feel good when my husband tells me the meal I have prepared is a keeper and one to make again. I love him even more when he tells someone else about something that I make. The most feel good thing for me is when my mom asks for the recipe. My mother is the greatest domestic "Chef de Cuisine", or Head of the Kitchen, in my opinion. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">