BAKED STUFFED TURKEY BREAST RECIPES

Steps:

• In a bowl, combine paprika, onion powder, garlic powder, and salt. Mix together thoroughly and set aside.
• To make the spinach mixture, combine cream cheese, Parmesan cheese, mayonnaise and spinach in another bowl. Mix thoroughly.
• Slice a pocket into the side of each chicken breast meat.
• Spoon the spinach mixture into the breast pockets and spread it evenly.
• Prepare the casserole dish by drizzling olive oil and sprinkling some of the spice mixture in it.
• Place the chicken in the dish and add more spice mixture and olive oil over the chicken.
• Preheat oven to 375 degrees F. Then bake uncovered for 25 minutes.
• Place the stuffed chicken breast in a plate, use the drippings as the sauce.
• Garnish with parsley, then serve and enjoy!

Steps:

• Preheat an oven to 425°F (220°C).
• In a large saucepan over medium heat, melt the butter. Add the onion, celery and fennel and sauté, stirring occasionally, until soft and translucent, about 7 minutes. Add the mixed fresh herbs, parsley, and salt and pepper to taste and stir to combine. Transfer to a large bowl. Add the focaccia stuffing and 3 cups (24 fl. oz./750 ml) of the stock and stir to combine; add more stock if needed to form a moist stuffing. Set aside.
• Place 1 butterflied turkey breast on a work surface, with a long side nearest you, and season with salt and pepper. Mound 3 cups of the stuffing in the center, leaving a 1-inch (2.5-cm) border on each long side. Fold the long side nearest you over the stuffing to enclose, gently pressing on the filling, then roll to form a cylinder; do not roll it too tightly or the filling will slip out of the ends. Using kitchen twine, tie the rolled turkey breast crosswise at 1-inch (2.5-cm) intervals. Rub the outside of the turkey breast with 1 Tbs. of the olive oil and season with salt and pepper. Repeat with the other turkey breast half. (You will have some stuffing left over.)
• Place the remaining stuffing in the bottom of a roasting pan. Set the turkey breast halves, skin side up, on top. Roast for 25 minutes, then reduce the oven temperature to 350°F (180°C). Continue roasting until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breasts registers 165°F (74°C), about 40 minutes more.
• Transfer the turkey breasts to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Remove the twine and cut the turkey into 1/2-inch (12-mm) slices. Serve immediately with the turkey gravy alongside.
• Williams Sonoma Test Kitchen