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By Kate Swords, CNS
Functional Medicine Nutritionist
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Prep Time: 60 min Servings: 4
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INGREDIENTS:
1 cup chopped green onions
2 clove minced garlic
1 cup chopped fresh organic spinach
1 cup chopped mushrooms
2 sprigs fresh rosemary (remove stem and mince leaves)
4 leaves minced fresh sage
4 sprigs fresh thyme (remove stem and mince leaves)
Sea salt and ground black pepper to taste
Four 5-ounce, organic, free-range, boneless, turkey breasts
Parchment paper
Kitchen twine
INSTRUCTIONS:
Preheat the oven to 375 ̊F. In a medium skillet, heat 2 tbsp olive oil, sauté the onions, garlic, spinach, mushrooms, and fresh herbs, until the onions and mushrooms have softened slightly. Season with salt and pepper to taste. Remove the vegetables from the heat and set them aside.
Carefully slice each boneless, skinless, turkey breast lengthwise (butterfly) and spread open the breasts fully. Trim and fat off. Cover the meat with parchment paper, then pound it with a wooden or metal mallet (or rolling pin) until each piece is about 1⁄4-inch thick. Spread a thin layer of your sautéed vegetables on each turkey breast.
Tightly roll the breasts lengthwise and secure them using kitchen twine (optional). In a roasting pan or baking dish, add a thin layer of water just enough to cover the bottom of the pan, then lay the stuffed breasts in pan. Drizzle 2 tbsp olive oil over breasts, sprinkle with a few fresh herbs, salt, and pepper. Roast for about 25 minutes, or until the turkey is slightly browned. To brown even more you can put it under the broiler for a minute or two (watch it closely). Make this a one pan meal by adding small cubed (half inch cubes) sweet potatoes or squash around your stuffed turkey breasts!
Feel good about serving this hearty and super healthy meal up to your family!
