Classic Italian ingredients such as prosciutto, pine nuts, and Parmesan combine for a knock-your-socks-off savory roast turkey breast.

Prosciutto-Stuffed Turkey Breast

1 large leek, thinly sliced (1/2 cup)
4 teaspoons olive oil or vegetable oil
1/2 cup soft bread crumbs, toasted
1/3 cup pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
3 tablespoons snipped fresh sage or 1 tablespoon dried sage, crushed
2 tablespoons snipped fresh parsley
1 ( 4 1/2 to 5-pound) whole turkey breast
4 ounces thinly sliced prosciutto or cooked ham
2 tablespoons all-purpose flour
1 1/3 cups reduced-sodium chicken broth
1/4 cup dry white wine or reduced-sodium chicken broth

1. For stuffing, in a medium saucepan cook leek in 2 teaspoons of the hot oil until tender. Stir in bread crumbs, nuts, Parmesan cheese, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and the parsley. Set aside.
2. Remove skin from turkey breast in one piece; set aside. Remove bone; split breast into two equal pieces. Place breast halves, skinned sides down, on plastic wrap so the two halves form a square. Cover with plastic wrap. Pound with the flat side of a meat mallet into a rectangle about 1/2 inch thick.
3. To stuff, place prosciutto on top of turkey. Spoon stuffing on top of prosciutto. Starting from a side that is parallel to the turkey seam, roll up turkey. Wrap skin around turkey; secure with 100-percent-cotton string.
4. Place turkey roll on a rack in a shallow roasting pan. Brush with the remaining oil. Insert a meat thermometer into center of turkey roll. Roast in a 375°F (190°C) oven for 1 1/4 to 1 1/2 hours or until turkey is no longer pink and meat thermometer registers 170°F (80°C). Remove from oven. Transfer turkey roll to a cutting board; reserve pan drippings. Cover turkey loosely with foil; let stand for 10 minutes before slicing.
5. For gravy, spoon 2 tablespoons drippings into a medium saucepan. Stir in flour. Stir in chicken broth and wine. Add the remaining sage. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve the turkey with gravy.

Makes 12 servings.

Nutritional facts per serving (1/12 of recipe): calories: 303, total fat: 15g, saturated fat: 4g, cholesterol: 101mg, sodium: 435mg, carbohydrate: 3g, total sugar: 0g, fiber: 0g, protein: 37g, vitamin A: 0%, vitamin C: 2%, calcium: 6%, iron: 13%, lean meat: 5.5diabetic exchange

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.