Stuffed Turkey Breast Italian Style
4 (4 ounce) skinless turkey breasts
4 pinches dried Italian herbs
4 slices prosciutto ham
2 ounces goat cheese, sliced into 4 pieces
8 large fresh basil leaves
1 tablespoon olive oil
1 large shallot, thinly sliced
1/4 cup Madeira
1 cup chicken stock (low-fat and low-sodium)
Cornstarch mixed with a little water
2 tablespoons minced fresh parsley
Salt and pepper to taste
Toothpicks or kitchen twine
Preheat the oven to 350ºF.
Place the turkey breasts between two plastics wrap sheets. Flatten with a mallet until fairly thin. Lightly season with salt and pepper, and sprinkle a pinch of Italian herbs on each breast. To each breast, add one slice of ham, one slice of cheese, and 2 basil leaves. Roll tightly. Secure with a few toothpicks so they do not unroll.
Heat the oil in an ovenproof saute pan over high heat. Add the turkey rolls, folded side down, and brown for about two or three minutes. Turn over and saute for two more minutes. Once browned, add the shallot, Madeira, and 1/2 cup of the chicken stock. Bring to a boil and place in the oven for 10 to 12 minutes. Remove the rolls from the oven and place on a serving platter. Cover with aluminum foil to keep warm.
Add the remaining 1/2 cup stock to the pan and reduce the sauce to a little less than 1 cup. Thicken with a little cornstarch mixture. Add the parsley and any rendered turkey juices, and bring to a boil. Adjust seasonings and pour over the turkey.
Note: This tasty recipe from Cooking Well: Thyroid Health is suitable for individuals with hyperthyroidism or hypothyroidism.