Roast Turkey Breast With Spinach Blue Cheese Stuffing
|Frozen whole boneless turkey breast||1 , thawed|
|Frozen chopped spinach||10 Ounce, thawed and squeezed dry (1 Package)|
|Blue cheese/Feta cheese||2 Ounce|
|Reduced fat cream cheese||2 Ounce|
|Finely chopped green onions||1⁄2 Cup (8 tbs)|
|Dijon mustard||4 1⁄2 Teaspoon|
|Dried basil leaves||4 1⁄2 Teaspoon|
|Dried oregano leaves||2 Teaspoon|
|Black pepper||To Taste|
Preheat oven to 350°F.
Coat roasting pan and rack with nonstick cooking spray.
Unroll turkey breast; rinse and pat dry.
Place between 2 sheets of plastic wrap.
Pound turkey breast with flat side of meat mallet to about 1 inch thick.
Remove and discard skin from one half of turkey breast; turn meat over so skin side (on other half) faces down.
Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl; mix well.
Spread evenly over turkey breast.
Roll up turkey so skin is on top.
Carefully place turkey breast on rack; sprinkle with pepper and paprika.
Roast 1 1/2 hours or until no longer pink in center of breast.
Remove from oven and let stand 10 minutes before removing skin and slicing.
Cut into 1/4-inch slices.