Healthy, visually appealing and tasty. This turkey breast recipe is fairly easy to make (only slightly tricky part is tying it) and will help you if you are trying to shed off some weight. I use the pressure cooker because it is much faster, but you can also prepare it in the oven, Dutch oven, or slow cooker.
1 boneless skinless butterflied chicken breast (around 2 pounds)
½ pound green asparagus tips
1 cup black olives
1 can piquillo peppers (or 2 roasted red peppers)
1 cup grated cheese
½ cup dry white wine
½ tbsp. black garlic paste (or 2 garlic cloves)
½ tbsp. Worcestershire sauce
salt, pepper, olive oil
STEP 1.- Lay the butterflied breast on a clean work surface and season with salt and pepper. Wash the asparagus and remove the ends, leaving only the most tender part.
STEP 2.- Spread a layer of peppers, then the olives and and finally the cheese on top of the turkey breast, leaving a 1 inch border at the edges.
STEP 3.- Roll the breast up, beginning at the shortest end to enclose the stuffing. Tie the roulade with kitchen twine. Begin making a loop near one end and tie with a simple knot, not too tight, but enough to keep the roulade well closed. Make successive loops at 1-inch intervals and when you get to the end repeat the process lengthwise. You can find some videos in You Tube that might be helpful like this one:
Season the outside with salt and pepper.
STEP 4.- Heat 2 tbsps. olive oil and, when ready, add turkey breast and sauté over medium-high heat until evenly browned on all sides.
STEP 5.- Add the chopped onion, cook for 5 minutes and add the garlic paste or garlic cloves and the white wine. Secure the lid and cook for 15 minutes, after the pressure builds.
STEP 6.- When ready, open the lid, take the turkey roulade out and use a hand blender to mix the onion with the liquid. I normally remove part of the liquid to avoid obtaining an excessively runny sauce. You can always add it later if necessary. Pour through strainer to obtain a smoother sauce.
STEP 7.- Wait at least 20 minutes so all the juices settle and cut into 1/2 inch slices. Serve with the sauce.
– If you like the recipe but find it very difficult to make the roulade, you can make smaller rolls with turkey or chicken breast and close them with two or three toothpicks
– You can add ½ red pepper to the onion to make the sauce even tastier