Stuffed turkey roll breast with proscuitto provolone, swiss chard and hard boiled eggs

Stuffed turkey roll breast with proscuitto provolone, swiss chard and hard boiled eggs

Suggested material offered in store

Ingredients

2 full deboned turkey breast around 1500gr

20 slices thin prosciutto cotto

20 slices of provolone or mozzarella slices

300gr of blanched swiss chard or spinach leaves only.

4 semi hard boiled eggs (cook for 8 minutes once it start boiling)

Sea salt with fresh herbs

5 tablespoons of olive oil

50gr of butter

3 whole branches of rosemary

2 whole branches of sage

1 white onion sliced

1 cup white wine

2 to 3 cups of hot chicken broth

 

 

Preparation

On parchment paper cut your chicken breast in butterfly style and side by side pound it with a tenderizer making a big slice 12' x 12’’ slice.

Season with Sea salt with fresh herbs than add your prosciutto cotto slices, provolone slices, swiss chard or spinach and last your semi hard boiled eggs.

Roll all ingredients together and tie with kitchen twine like a roast.

Heat butter and olive oil in a 28 cm Julienne sauté pan over medium heat.
 
Add onion, rosemary and sage sprigs.
 
Add turkey roll and brown on both sides.
 
Add the wine and, still over medium heat, let it evaporate slowly.
 
Add chicken broth a little at a time (about ½ cup), cover and cook for 1 hour. Add more broth if needed and turn the roll to get a nice color.
 
Remove rosemary and sage stems.
 
You will get a nice sauce full of flavor.
 
Remove from the pan and let rest before slicing.
 
You can accompany your roll with the string bean and potato salad.
 
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