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Prosciutto Wrapped Turkey Breast
Source: dLife

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

Rating:
Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

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
1 Fat , 1/2 Vegetables , 3 1/2 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 3/4 lb  turkey breast tenderloin, raw
1 cup  Cheese, fontina, shredded
0 1/4 cup  grated parmesan cheese, low sodium
1 tbsp  fresh sage
3 oz  prosciutto
1 pinch  fresh sage
1 pinch  salt

Garlic Oil
2 tbsp  olive oil
1 tbsp  minced garlic
0 1/4 tsp  white pepper
Directions
  1. Wash and dry turkey.
  2. 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.
  3. Top turkey with fontina and Parmesan cheeses. Sprinkle sage over cheese.
  4. 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.
  5. Coat turkey with garlic oil.
  6. Wrap turkey with prosciutto making sure to completely cover log, overlapping at the ends. Secure turkey with string at 2 inch intervals.
  7. Using a gas barbecue, turn all the burners to high, shut lid, and heat for 10 minutes.
  8. 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.
  9. 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).
  10. Move turkey to a serving platter and let stand 5 to 10 minutes before slicing. Top with sage and salt.
Garlic OIl
  1. In a small, microwave-safe bowl, combine 2 tablespoons olive oil, 1 tablespoon minced garlic, and 1/4 teaspoon coarse-ground pepper.
  2. Cook in a microwave at full power until garlic begins to smell, 45 to 60 seconds.

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