TURKEY BREAST WITH MOZZARELLA AND PROSCIUTTO
Provided by Bryan Miller
Categories dinner, main course
Time 25m
Yield Serves 3
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Cut the turkey breast, lengthwise, into three fillets of roughly equal thickness (each should be about half an inch thick).
- Melt butter and oil in a skillet large enough to hold all the fillets. In a bowl combine flour and salt and pepper to taste.
- When the butter foam stops sizzling, dredge the turkey fillets in the flour, shake off excess and place in the pan. Saute them for about 2 to 3 minutes a side. Remove and keep them warm in the oven.
- Deglaze the pan with the wine and juice from half the lemon. Let liquid reduce by a third. Pour a few tablespoons of the liquid into the bottom of a baking dish large enough to hold all 3 fillets.
- Lay the fillets in the baking dish. Sprinkle the mozzarella cheese over them, then lay on the prosciutto. Put a pat of butter over each and place them in a preheated 400-degree oven for about five minutes. Before serving pour any remaining liquid from the dish over the fillets and finish off with freshly squeezed lemon.
Nutrition Facts : @context http, Calories 833, UnsaturatedFat 21 grams, Carbohydrate 29 grams, Fat 43 grams, Fiber 2 grams, Protein 66 grams, SaturatedFat 18 grams, Sodium 989 milligrams, Sugar 2 grams, TransFat 1 gram
ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC
Categories Garlic Herb Pork turkey Roast Christmas Thanksgiving Rosemary Prosciutto Bon Appétit
Yield Serves 10
Number Of Ingredients 10
Steps:
- Pat turkey dry. Run hands under skin of turkey, separating skin from breast and thighs. Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs. Carefully arrange half of prosciutto under skin over breast and thighs. Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey. Sprinkle remaining prosciutto into cavity. Place turkey in heavy large roasting pan. Cover with plastic and chill overnight.
- Preheat oven to 450°F. Rub outside of turkey with oil. Season with pepper. Place 1 head of garlic in cavity of turkey. Place 2 heads of garlic in roasting pan. Tie turkey legs together. Roast turkey 30 minutes. Reduce oven temperature to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours. Transfer turkey to platter. Surround with roasted garlic and garlic from turkey cavity. Remove prosciutto from turkey cavity; reserve. Tent turkey with foil.
- Pour pan juices into large glass measuring cup. Skim fat from surface of pan juices, reserving 3 tablespoons fat. Set roasting pan over medium-high heat. Add wine and bring to boil, scraping up any browned bits. Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
- Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat. Add flour; stir until golden, about 2 minutes. Whisk in pan juices. Mix in 1/2 teaspoon rosemary. Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes. Mix in reserved prosciutto. Garnish turkey with rosemary springs. Serve with gravy.
TURKEY BREASTS WITH MOZZARELLA AND TOMATOES
There is something about mozzarella and tomatoes that just marry really well together, couple that with fresh basil or parsley and it's turned into something special.
Provided by SueVM
Categories Turkey Breasts
Time 40m
Yield 3-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons of butter in a large frying pan. Add turkey and fry until golden brown on both sides.
- Season with salt and pepper.
- Place turkey slices in a shallow baking dish in 1 layer and cover each with a slice of mozzarella cheese and some of the chopped tomatoes.
- Dot with remaining butter and bake in a 375 degree oven for 20 minutes or until tomatoes are cooked and cheese has melted.
- Before serving sprinkle with fresh chopped parsley.
Nutrition Facts : Calories 418.4, Fat 36.3, SaturatedFat 22.2, Cholesterol 105.8, Sodium 546.6, Carbohydrate 10.5, Fiber 3.3, Sugar 5.7, Protein 15.4
ROAST TURKEY BREAST WITH MASCARPONE, PROSCIUTTO AND ITALIAN HERB
I got this from the Butterball web site. This is delicious! The turkey turns out very moist and has a wonderful flavor.You can substitute 4 ounces of cream cheese if you cannot find mascarpone, but I strongly recommend using the mascarpone. I am not a big fan of turkey but I love this!
Provided by American in Paris
Categories Turkey Breasts
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Combine cheese, prosciutto, and 1 tsp of the Italian Seasoning in a small bowl until blended.
- Rinse turkey breast and pat dry. Using your fingers, gently separate skin from meat on each side of breast, being careful not to tear skin. Using a spoon or spatula, spread cheese mixture evenly under the skin on both sides. Secure skin with toothpicks on lower end.
- Place breast on flat roasting rack in a shallow pan. Squeeze lemon juice over breast and place lemon havlves under rib cage. Brush skin with olive oil and sprinkle with remaining italian seasoning.
- Bake 2-1/2 hours or until meat thermometer reads 170 degrees F. Let stand for 15 minutes.
Nutrition Facts : Calories 203.8, Fat 10.7, SaturatedFat 2.5, Cholesterol 73.6, Sodium 67.2, Carbohydrate 1.2, Fiber 0.5, Protein 24.9
CHICKEN BREASTS WITH FONTINA AND PROSCIUTTO
Provided by Bon Appétit Test Kitchen
Categories Cheese Chicken Quick & Easy Dinner Fall Winter Family Reunion Prosciutto Party Fontina Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300°F. Combine cheeses, prosciutto, and basil in small bowl. Season stuffing with freshly ground black pepper.
- Run fingers under skin of chicken breasts to loosen. Spread stuffing under skin. Sprinkle chicken with salt and pepper.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until brown, about 3 minutes per side. Reduce heat to medium, cover, and cook until chicken is cooked through, turning once, about 10 minutes. Transfer to rimmed baking sheet; place in oven to keep warm. Add broth and marsala to skillet; bring to boil and cook until sauce is reduced to scant 1/2 cup, scraping up browned bits, 3 to 4 minutes. Remove from heat; whisk in 1 tablespoon butter. Season sauce to taste with salt and pepper. Place chicken on plates. Add any juices from baking sheet to sauce. Spoon sauce over chicken and serve.
ROAST TURKEY WITH PROSCIUTTO, ROSEMARY AND GARLIC
Every Thanksgiving, we've tried a different turkey recipe. This is a good one that we have tried. A mixture of prosciutto, rosemary and plenty of garlic rubbed under the skin of the turkey gives it a distinctively delicious taste. True garlic lovers can squeeze some of the pan-roasted garlic into the gravy for even more flavor. Begin the meal with an appetizer of chilled shrimp with lemon and dill, and offer a radicchio salad as a first course. Pour a Chianti Classico Riserva. From Bon Appetit, December 1995.
Provided by lazyme
Categories Whole Turkey
Time 4h45m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Pat turkey dry.
- Run hands under skin of turkey, separating skin from breast and thighs.
- Rub 3 tablespoons rosemary and 3 tablespoons garlic under skin over breast and thighs.
- Carefully arrange half of prosciutto under skin over breast and thighs.
- Rub 1 tablespoon rosemary and 1 tablespoon garlic inside cavity of turkey.
- Sprinkle remaining prosciutto into cavity.
- Place turkey in heavy large roasting pan.
- Cover with plastic and chill overnight.
- Preheat oven to 450°F
- Rub outside of turkey with oil.
- Season with pepper.
- Place 1 head of garlic in cavity of turkey.
- Place 2 heads of garlic in roasting pan.
- Tie turkey legs together.
- Roast turkey 30 minutes.
- Reduce oven temperature to 325°F
- Continue roasting turkey until thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with 2 cups broth, about 3 hours.
- Transfer turkey to platter.
- Surround with roasted garlic and garlic from turkey cavity.
- Remove prosciutto from turkey cavity; reserve.
- Tent turkey with foil.
- Pour pan juices into large glass measuring cup.
- Skim fat from surface of pan juices, reserving 3 tablespoons fat.
- Set roasting pan over medium-high heat.
- Add wine and bring to boil, scraping up any browned bits.
- Add wine mixture to pan juices in cup (liquids should measure 2 1/2 cups; if not, add more both or boil until reduced to 2 1/2 cups).
- Heat reserved 3 tablespoons fat in heavy medium saucepan over medium heat.
- Add flour; stir until golden, about 2 minutes.
- Whisk in pan juices.
- Mix in 1/2 teaspoon rosemary.
- Boil until thickened to sauce consistency, stirring occasionally, about 5 minutes.
- Mix in reserved prosciutto.
- Garnish turkey with rosemary springs. Serve with gravy.
Nutrition Facts : Calories 1367.2, Fat 66, SaturatedFat 18.6, Cholesterol 555.7, Sodium 688.3, Carbohydrate 9.7, Fiber 0.6, Sugar 0.5, Protein 169.5
PAN-FRIED STUFFED CHICKEN WITH PROSCIUTTO, MOZZARELLA AND BASIL
This is another great 'after work' recipe I've found recently in the Chicago Tribune. The trib credits the 'Chef Kathleen's Cooking Thin Daybook' for this one.
Provided by Hey Jude
Categories Chicken Breast
Time 41m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick.
- Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side.
- Transfer chicken to a baking pan.
- Bake until chicken is cooked through, about 15-18 minutes.
- Transfer to a platter.
- Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.
CHICKEN SCALOPPINE WITH PROSCIUTTO, MOZZARELLA AND MARSALA
From David Rosengarten's It's All American Food. This will be salty because of the prosciutto so be sure to use low salt chicken broth. A large amount of butter is called for in the original recipe, but I used less than half the amount and I still thought the chicken tasted great!
Provided by iris5555
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breasts between pieces of waxed paper and pound them with a mallet until about 1/4" thick.
- Lay out slices of prosciutto side by side on counter, with the length of the slice facing away from you.
- Place one of the chicken cutlets on top of 3 or 4 prosciutto slices. Fold the upper and lower edges of the prosciutto slices in and over the chicken cutlet. The cutlet will be partially covered by the prosciutto. Flip the cutlet over and it will be totally covered. Repeat with all 4 cutlets. (That seemed like a lot of work to me. I cut a pocket in the chicken cutlets and inserted diced prosciutto. Turned out just fine.).
- Break eggs into a wide shallow bowl and beat well.
- Place enough flour to dust the chicken in another wide shallow bowl.
- Dip each cutlet into the egg, coating well. Let excess egg drip off and then dip lightly in flour.
- In two 8" saute pans, place 3 tbl butter (I used half that amount) and heat over medium heat.
- When butter is foaming, place 2 cutlets in each pan.
- Cook the cutlets until golden on the outside and just done inside (about 2 or 3 minutes per side).
- Preheat broiler.
- When chicken is done, remove cutlets to broiler pan.
- Top each piece with one tablespoon (or more) of parmesan and then a slice of mozzarella.
- Place under broiler until cheese has completely melted and browned slightly.
- Meanwhile, make the sauce. Spill butter out of saute pans and wipe them lightly with a paper towel. (I didn't do this and used the pan juices and butter in the sauce.).
- Return pans to high heat and add 1/4 cup marsala and 1/4 cup chicken stock to each pan.
- Boil quickly until only 3 or 4 tbl of liquid is left in each pan.
- Turn heat to low and place 2 tbl of butter in each pan (again, I used less). Swirl with a whisk until a creamy brown sauce is formed.
- Divide cutlets between 2 plates and pour marsala sauce over and around them.
- Serve immediately.
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