Servings: 8
Categories: BC Turkey Marketing Board, Main Dishes, Poultry
1 2-pound boneless, skinless turkey breast (2 -3 pounds)
1/3 pound Swiss cheese
4 asparagus spears (4-6)
1 1/2 teaspoons lemon pepper
1 teaspoon vegetable oil
1. Cut cheese into approximately 1/2" square cubes and chop asparagus into 1/2" pieces. Set aside.
2. Place turkey on cutting surface and slice through breast with knife parallel to cutting board. Leave the last inch intact and open breast up like a book. Cover turkey with plastic wrap and pound to an even thickness with meat mallet. Sprinkle 1 teaspoon of lemon pepper onto both sides of turkey breast.
3. Combine cheese and asparagus and place on one side of turkey. Fold other side over and secure with toothpicks. Spread vegetable oil over top and sides of breast to prevent drying out. Sprinkle remaining lemon pepper on top.
4. Place stuffed breast on greased baking dish and cover with lid or foil. Bake 325 degrees F. or approx. 1 hour or until meat juices are no longer pink. Remove from oven and let sit for 5 minutes before slicing.
Serves 6-8
Categories: BC Turkey Marketing Board, Main Dishes, Poultry
1 2-pound boneless, skinless turkey breast (2 -3 pounds)
1/3 pound Swiss cheese
4 asparagus spears (4-6)
1 1/2 teaspoons lemon pepper
1 teaspoon vegetable oil
1. Cut cheese into approximately 1/2" square cubes and chop asparagus into 1/2" pieces. Set aside.
2. Place turkey on cutting surface and slice through breast with knife parallel to cutting board. Leave the last inch intact and open breast up like a book. Cover turkey with plastic wrap and pound to an even thickness with meat mallet. Sprinkle 1 teaspoon of lemon pepper onto both sides of turkey breast.
3. Combine cheese and asparagus and place on one side of turkey. Fold other side over and secure with toothpicks. Spread vegetable oil over top and sides of breast to prevent drying out. Sprinkle remaining lemon pepper on top.
4. Place stuffed breast on greased baking dish and cover with lid or foil. Bake 325 degrees F. or approx. 1 hour or until meat juices are no longer pink. Remove from oven and let sit for 5 minutes before slicing.
Serves 6-8
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