Chard and Prosciutto Stuffed Turkey Breast

Directions

If your butcher hasn't already butterflied the turkey breast, do so. Here's a great video showing how to debone and butterfly a turkey breast. Make sure to remove any tough tendons. While you can leave the skin on if you want, I find it easier to work with the rolled up turkey if I carefully remove the skin and use it later to wrap the stuffed turkey. Sprinkle the fleshy side of the turkey breast with salt .

Place the pine nuts in a small sauté pan on medium heat. Cook until lightly browned, remove from stovetop to cool.

Heat a large pot half filled with salted water . When the salted water is boiling, add the chard and blanch for 2 to 3 minutes until wilted and soft. Drain. Let cool and then chop finely.

Place the pine nuts and chopped prosciutto into a food processor and pulse several times until minced and combined. between two pieces of plastic or wax paper . Use the flat edge of a meat hammer to pound the breast thin to an even thickness of 1/4 to 1/2 inch. Aim for a shape that resembles a rectangle.

Preheat oven to 400 degrees F. Spread the filling over the flattened turkey breast, leaving at least an inch and a half border from the edges.

Roll up the breast tightly. Wrap with the turkey skin . Tie up with butcher string.

Place on a foil or parchment paper lined roasting pan. Brush with a tablespoon of melted butter. Sprinkle with salt and pepper. Roast in the oven for 20 minutes at 400 degrees F. Lower the heat to 325 degrees F and roast 10 to 20 minutes more, until the internal temperature is 150 degrees F.

Remove from oven and tent with foil. Let rest for 10 minutes. To serve, remove twine and cut into 3/4 inch wide slices. Drizzle with pan juices. .