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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Prosciutto Wrapped Turkey Breast

Source: dLife

A savory turkey breast topped with Fontina and Parmesan cheeses wrapped in Italian ham.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	289.6

Total Carbs	1.4 g

Dietary Fiber	0.0 g

Sugars	0.3 g

Total Fat	13.7 g

Saturated Fat	4.6 g

Unsaturated Fat	0.8 g

Potassium	13.1 mg

Protein	41.5 g

Sodium	617.4 mg

Dietary Exchanges 13.7 Fat, 0.1 Vegetables, 3.1 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Turkey 1.75
1 3/4 lb turkey breast tenderloin, raw 1.0
1 cup Cheese, fontina, shredded 0.25
0 1/4 cup grated parmesan cheese, low sodium 1.0
1 tbsp fresh sage 3.0
3 oz prosciutto 1.0
1 pinch fresh sage 1.0
1 pinch salt

Garlic Oil 2.0
2 tbsp olive oil 1.0
1 tbsp minced garlic 0.25
0 1/4 tsp white pepper

Directions

Wash and dry turkey.
Lay turkey, skinned side down between layers of plastic wrap. Using a meat mallet or heavy rolling pin, flatten to 3/8 inch thickness. Take off top layer of plastic wrap.
Top turkey with fontina and Parmesan cheeses. Sprinkle sage over cheese.
Fold narrow ends of turkey over cheese mixture, then from 1 long side, roll turkey, peeling the bottom sheet of plastic wrap away, to enclose filling and form a log about 3 inches wide and 12 inches long.
Coat turkey with garlic oil.
Wrap turkey with prosciutto making sure to completely cover log, overlapping at the ends. Secure turkey with string at 2 inch intervals.
Using a gas barbecue, turn all the burners to high, shut lid, and heat for 10 minutes.
Adjust burners for indirect cooking (heat on sides of grill not under food) and keep on high. Set a drip pan on firegrate between coals or burners. Lay barbecue grill in place.
Arrange turkey in center of grill, not over heat. Shut lid on grill; open vents for charcoal. Cook turkey until a meat thermometer reads at least 160 degrees, (about 20 to 25 minutes).
Move turkey to a serving platter and let stand 5 to 10 minutes before slicing. Top with sage and salt.

Garlic OIl

In a small, microwave-safe bowl, combine 2 tablespoons olive oil, 1 tablespoon minced garlic, and 1/4 teaspoon coarse-ground pepper.
Cook in a microwave at full power until garlic begins to smell, 45 to 60 seconds.