Stuffed Turkey Breasts With Apricot Sauce

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 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 wine
• 1/4 cup low fat balsamic vinaigrette salad dressing (homemade or purchased)
• 1/4 cup apricot jam
• fresh herb, garnish (optional)

Recipe

• 1 preheat oven to 350f and grease baking pan.
• 2 pound turkey breast, to be 1/4" thin.
• 3 bring a small saucepan of water to a boil.
• 4 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.
• 5 place chopped pinenuts onto a small plate and roll each chunk of boursin cheese in the nuts to coat and set aside.
• 6 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).
• 7 set dried blanched spinach leaves on top of each piece of turkey.
• 8 next, place a nut coated cheese chunk on top of each turkey piece in the center.
• 9 fold turkey ends up over the cheese to make a bundle, securing with toothpicks if needed.
• 10 set turkey bundles in a greased baking pan and cover with foil.
• 11 bake at 350f oven for 30 minutes or until the turkey is tender and cooked all the way through.
• 12 meanwhile, combine wine, vinegrette dressing, and abricot jam in a small skillet. cook over medium-high heat until reduced by half (this may take several minutes).
• 13 if the sauce is ready before the turkey, simply remove from burner and reheat slightly before pouring over the cooked turkey bundles.
• 14 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.