Southwestern Stuffed Turkey Breast

Place tomatoes in a small bowl and cover with boiling water. Cover and let stand for 5 minutes. Drain, reserving 3 tablespoons liquid and set aside.

Meanwhile, combine seasonings in a small bowl.

In a large skillet, sauté tomatoes, onion, green pepper and garlic in oil until tender. Stir in corn and 2 teaspoons seasonings; remove from the heat. Stir in bread crumbs and reserved tomato liquid. Add lime peel to remaining seasonings and set side.

Cover turkey with plastic wrap. Using the flat side of a meat mallet, flatten the breast to 1/2-inch thickness; remove plastic. Sprinkle turkey with half the lime-seasoning mixture. Spread vegetable mixture to within 1-inch. of edges.

Roll up jelly-roll style, starting with a short side. Tie with kitchen string. Sprinkle with remaining lime-seasoning mixture. Place on a rack in a shallow roasting pan. Cover loosely with foil.

Roast at a preheated 350 degree F oven for 1 hour. Uncover and roast 15-30 minutes longer or until the internal temperature registers 165 to 170 degrees F, basting occasionally with pan drippings.

Let stand for 15 minutes before slicing.