Turkey Breast with Butternut Squash

Culinary Setting
Professional
Servings
24
Cuisine
American
Product
Boneless Breast

Ingredients

24 Sheets parchment paper

1/4 c unsalted butter

24 4-oz TURKEY BREAST CUTLETS

As needed salt and freshly ground black pepper

24 1-oz Slices Fontina cheese

1-1/2 c leeks, washed well, drained and julienned

1-1/2 c sweet onions, julienned

3 c butternut squash, diced and blanched

2 tbsp fresh basil, chiffonade

1-1/4 lbs wild mushrooms, julienned

1/2 c garlic, roasted

3 c TURKEY BROTH

Directions

Prep

Fold parchment papers separately. Cut each into a half heart, open fold to reveal a heart shape. Brush each with half a teaspoon of butter.

Slightly pound each turkey cutlet to flatten. Season with salt and pepper.

Assembly

Place one cutlet on one-half of the buttered parchment paper. Top each cutlet with one slice of Fontina cheese, followed by leeks, onions, butternut squash, basil, mushrooms, roasted garlic and turkey broth. Season vegetables with salt and pepper.

Fold the remaining half of parchment over turkey and vegetables, folding edges tightly. Secure ends to prevent steam from escaping.

Follow same procedure with remaining ingredients.

Baking

Place parchment packets on sheet pans. Bake in a preheated 450 degree F oven for 25 minutes or until packets are puffy and turkey is cooked through.

Service

Place on warm dinner plates. Carefully cut packets to release hot steam.

Nutrition Facts

Total Calories 270

Calories from Fat 100

Total Fat 11 g

% Daily Total Fat 17

Saturated Fat 5 g

% Daily Saturated Fat 25

Cholesterol 105 g

% Daily Cholesterol 35

Sodium 490 mg

% Daily Sodium 20

Total Carbohydrates 6 g

% Daily Total Carbohydrates 2

Dietary Fiber 1 g

% Daily Dietary Fiber 4

Sugars 1 g

Protein 34 g

% Daily Protein 45

% Daily Vitamin C 6

% Daily Calcium 20

% Daily Iron 10