Recipe Categories
Fowl & Poultry
Turkey 
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Whole Turkey Breasts

Shanna's Spinach Blue Cheese Stuffing Breast

3 1/2 lb boneless turkey breast - (to 4) thawed
1 pkt frozen chopped spinach - (10 oz) thawed, squeezed dry
2 oz blue cheese
    (or feta cheese)
2 oz reduced-fat cream cheese
1/2 cup finely-chopped green onions
4 1/2 tsp Dijon mustard
4 1/2 tsp dried basil leaves
2 tsp dried oregano leaves
    Freshly-ground black pepper to taste
    Paprika to taste

 Method :
Preheat oven 350 degrees. Coat roasting pan and rack with nonstick cooking spray.
Unroll turkey breast, rinse and pat dry. Place on sheet of plastic wrap and top with second sheet of plastic wrap. Pound turkey breast with flat side of meat mallet to create even piece about 1-inch thick. Remove skin from one side of turkey breast and turn meat over so skin side faces down.
Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl; mix well. Spread evenly over turkey breast. Fold or roll up turkey so skin is on top.
Carefully place turkey breast on rack; sprinkle with pepper and paprika. Bake 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 in 1/4-inch slices.
This recipe yields 14 servings (3 ounces each).