2 Cloves garlic, chopped
2 c cherry tomatoes, washed
1/2 c extra-virgin olive oil, divided
1/2 c TURKEY STOCK
To taste salt, freshly ground black pepper
To taste red pepper flakes
2 tbsp fresh basil leaves
14 oz TURKEY BREAST, boneless, skinless
2 very thin slices prosciutto
3 oz Fontina, cut into strips
6 fresh sage leaves
1/2 c bread crumbs
1/2 c dry-roasted hazelnuts, chopped
1/2 c flour
2 Large eggs, beaten
2 c arugula, washed, dried and chilled
As needed extra-virgin olive oil
1/2 lemon, juice only
2 tbsp fresh parsley, chopped
SPICY TOMATO SAUCE
Sauté garlic and cherry tomatoes in a small amount of medium-hot oil. Add 1/2 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.
Butterfly turkey breast. Pound breasts to an even thickness of 1/4-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 165 degrees F.
Allow to rest for 5 minutes. Slice each diagonally into 3 pieces that can be placed in an upright position.
Season arugula with olive oil, lemon juice, salt and pepper.
Mound the arugula salad on the plate.
Place turkey rolls on end atop the arugula. Sprinkle with Spicy Tomato Sauce. Garnish with parsley.
Total Calories 962
Total Fat 46 g
% Daily Total Fat 43
Cholesterol 2207 g
Sodium 388 mg
Total Carbohydrates 62 g
Protein 76 g