Yield: 2 Establishment: Business and Industry Account, Restaurant, Club Operation   Ethnicity: Italian   Meal Type: Main Course, Entrée   Preparation Method: Oven Finish, Saute   Product Type: Turkey Breast

Ingredients

2 Cloves garlic, chopped

2 Cups cherry tomatoes, washed

1/2 Cup extra-virgin olive oil, divided

1/2 Cup TURKEY STOCK

To taste salt, freshly ground black pepper

To taste red pepper flakes

2 Tablespoons fresh basil leaves

14 Ounces TURKEY BREAST, boneless, skinless

2 very thin slices prosciutto

3 Ounces Fontina, cut into strips

6 fresh sage leaves

1/2 Cup bread crumbs

1/2 Cup dry-roasted hazelnuts, chopped

1/2 Cup flour

2 Large eggs, beaten

2 Cups arugula, washed, dried and chilled

As needed extra-virgin olive oil

1/2 lemon, juice only

2 Tablespoons fresh parsley, chopped

Spicy Tomato Sauce

Sauté garlic and cherry tomatoes in a small amount of medium-hot oil. Add ½ cup turkey stock and cook for 10 minutes. Remove from heat and run though food mill. Return to saucepan and cook for another 5 minutes. Season with salt, pepper, red pepper flakes and basil. Finish with a few tablespoons olive oil, as needed.

Turkey

Butterfly turkey breast. Pound breasts to an even thickness of ¼-inch. Trim each piece to about 6 X 6-inch square. Season with salt and pepper. Evenly cover one turkey square with sliced prosciutto in one layer. Place Fontina cheese and sage leaves in an even line on lower inch of the bottom edge. Roll from the bottom up so that cheese and sage are in the middle of the roll. Repeat with second turkey square. Mix bread crumbs and hazelnuts. Using standard breading procedure, dip turkey in flour to evenly cover, then coat with beaten eggs and finally roll in bread/nut mixture. Over medium heat, sauté turkey roll in ¼ cup olive oil until golden brown. Transfer to a preheated 400-degree F. oven and roast for 10-15 minutes or until the internal temperature reaches 170 degrees F. Allow to rest for 5 minutes. Slice each diagonally into 3 pieces that can be placed in an upright position.

Arugula Salad

Season arugula with olive oil, lemon juice, salt and pepper.

Service

Mound the arugula salad on the plate. Place turkey rolls on end atop the arugula. Sprinkle with Spicy Tomato Sauce. Garnish with parsley.

This flavorful entree presentation won first place in the 2001 National Turkey Federation "Turkey for all Seasons" Recipe Competition. The summer recipe was developed by Pearl Lin of the CIA, Hyde Park, NY.

Nutrition Facts Calories 962   % Daily Value* Total Fat 46g 43% Cholesterol 2207mg Sodium 388mg Total Carbohydrate 62g Protein 76g   *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4