Italian style with fresh
basil leaves, garlic and a pinch of cayenne pepper.
Grilled Turkey
Breast With Basil & Mozzarella
- Olive oil for coating
1 package Honeysuckle White®Turkey Breast
4 slice mozzarella cheese
1 small bunch fresh basil leaves
Salt and freshly ground pepper
1/4 cup salted butter, at room temperature
1 large clove garlic, minced
1/8 teaspoon cayenne pepper
- Prepare your gas or charcoal
grill for medium-high direct heat grilling. Oil the grill rack.
- Butterfly the turkey breasts
using a long, thin, sharp knife: Cut each turkey tenderloin horizontally
into the thickest part, to within 1/2-inch of the other side
(so that it can be opened like a book) then cut each in two.
Do the following with each breast: Open the tenderloin like a
book and place between sheets of plastic wrap. Pound lightly,
using a meat mallet, to even out the thickness. Remove the top
sheet of wrap.
- Place 1 slice of cheese
and a few basil leaves on one half of the breast. Sprinkle with
salt and pepper and close the breast.
- Coat with a little olive
oil, and sprinkle both sides with salt and pepper.
- In a small bowl, combine
the remaining 3 ingredients with a fork and mix well. Form into
a log in waxed paper and refrigerate until ready for use.
- Grill turkey breasts for
3 to 5 minutes on each side, or until no longer pink in the center.
- Top each breast with a
pat of the garlic butter.
Makes 4 servings.
Nutrition Facts:
Serving size: 6.9oz/194.6g
Calories per serving: 350
Calories from fat 163
Total fat: 18 g
Saturated fat: 12 g
Cholesterol: 146 mg
Sodium: 200 mg
Carbohydrate: 1 g
Fiber Carbs: 0 g
Sugar Carbs: 1 g
Protein: 42 g
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
