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Chimichurri Stuffed Turkey Breast

Servings: 12

Ingredients

Chimichurri Stuffing

  • ¾ lb. basil leaves — washed
  • ¾ lb. mint leaves — washed
  • ¾ lb. parsley leaves — washed
  • ¾ c. olive oil
  • ¾ c. roasted red bell pepper — minced
  • 1 ½ c. panko

Roasted Tomato Sauce

  • ¾ c. olive oil
  • 6 tbsp. chili powder
  • 3 tbsp. garlic powder
  • 1 ½ tsp. onion powder
  • 2 tbsp. ground cumin
  • ¾ c. roasted red bell pepper — rough chop
  • 6 c. pureed tomato
  • c. sun-dried tomato
  • Salt, to taste

Turkey

  • 12 4 oz. PERDUE® Turkey Breast Cutlets
  • ¾ c. parsley — chopped
  • Roasted tomato sauce (above)
  • Chimichurri stuffing (above)

Instructions

Instructions for Chimichurri Stuffing

  1. Blanch and shock herbs. Squeeze dry. Place into a food processor and blend with oil. Remove and mix in peppers.
  2. Add panko and mix. Set aside.

Instructions for Roasted Tomato Sauce

  1. In a sauce pot, heat oil over medium heat.
  2. Sauté sun-dried tomato. Add the rest of the ingredients. Bring to a boil then simmer for 10 minutes.
  3. Transfer into a blender and puree. Season to taste. Set aside.

Instructions for Turkey

  1. Preheat convection oven to 350°F.
  2. Add tomato sauce into a cast-iron skillet.
  3. Add filling on top of the turkey cutlet. Roll over and place into the pan.
  4. Cook for about 15 minutes or until internal temperature reaches 165°F.
  5. Finish with chopped parsley.