Spinach Prosciutto Parmesan Stuffed Turkey Breast W White Wine Sauce
1 (4 Pound) Turkey Breast Boned
Salt & Pepper
1 Package Frozen Spinach, Thawed And Squeezed Dry
1/2 Small Onion, Finely Diced
6 Pieces Thinly Sliced Prosciutto
1/ 2 Cup Grated Parmesan Cheese
6 Tablespoons Olive Oil
Salt & Pepper to Taste
1 Teaspoon Italian Seasoning
1/2 Cup Dry White Wine
1 1/2 Cups Chicken or Turkey Broth
1 Teaspoon Fresh Thyme
2 Tablespoons Flour
Heat 2 tablespoons of oil and saute the onions until tender. Remove the onions and place in a small bowl. Add 2 more tablespoons of oil to the pan, and saute spinach until heated through. Season with S&P. Add spinach to the onions, and mix well. Add the grated cheese and mix.
Butterfly the breast and lay flat open, pounding with a meat mallet to create even thickness throughout. Spread spinach mixture across the breast, leaving a 1 1/2″ border all around. Lay prosciutto slices over the spinach layer. Beginning at one end, firmly roll up the turkey breast, and secure well with twine.
Place in small roasting pan and rub the surface with remaining oil, and season with Italian seasonings, S&P. Roast in a preheated 375 oven about 1 hour 20 minutes, or until the turkey breast reaches an internal temperature of 150 F. Remove the breast from pan and cover with a tent of foil.
Remove pan from oven and drain excess oil. Place the pan on stovetop, and add white wine, scraping up all the browned bits from the bottom, and cook until it has reduced by half. Remove a few spoonfuls of the broth to a separate cup, and pour the rest into roasting pan with the fresh thyme. Mix well.
Mix together the flour and remaining broth, and whisk this mixture into gravy. Season with S&P, and strain through a sieve. Cut off the twine around the turkey, and slice into 1/2″ slices and arrange on a platter. Serve with sauce.