1T. finely chopped fresh basil or 1/2 t. dried (I used dried)
1 slice of reduced calorie white bread finely chopped. (I used whole wheat not so finely chopped).
1 cup of chicken broth
1 T. grated lemon zest.
1 3 pound skinless boneless turkey breast.
1. In a large non-stick skillet over medium heat, melt butter. Saute the onions for approx. 4 minutes. Add mushrooms and carrots and saute until the veggies are tender (approx. 4 to 5 more minutes). Stir in spinach, parsley, cheese and basil. Cook for 2 more minutes. Remove from the heat. Stir in the bread, t T. of broth and the lemon zest.
2. Preheat the oven to 325 degrees; spray a 9 by 13 inch baking dish with nonstick spray.
3. Now the fun part: Place the turkey breast on some plastic wrap and then place another piece of plastic on top of the turkey breast. Beat the hell out of the turkey breast with a mallot or rolling pin. Beat it into submission until the turkey breast is an even thickness.
4. Spread the veggie mix on top of the turkey breast. Roll it jelly roll style. Tie the turkey roll shut with cotton string. Don't use whatever your husband drags out of the garage for this purpose.
5. Pour some broth over the turkey breast.
6. Place seam side down in a 13 by 9 roasting dish. I placed mine seam side up because...well look at it. How much more abuse can a turkey breast handle.
7. Cover lightly with tin foil.
8. Roast for 1 to 2 hours or until the meat thermometer says 180 degrees F.
9. Transfer to a cutting board and cut into 12 slices. Yeah right..just get as many even pieces as you can without the whole thing falling apart.
10. Don't forget to remove the cotton string unless the guests want to use it to floss later.
11. No turkey to debone. No drying carcass taking up too much room in the fridge. No wishbone to fight over.