Roast turkey breast with spinach-blue cheese stuffing (Keto)

 

Makes 14 servings

• 1 frozen whole boneless turkey breast, thawed (3½ to 4 pounds)
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 ounces blue cheese or feta cheese
• 2 ounces cream cheese, softened
• ½ cup finely chopped green onions
• 1½ tablespoons Dijon mustard
• 1½ tablespoons dried basil
• 2 teaspoons dried oregano
• Salt, black pepper and paprika

1. Preheat oven to 350F ; spray roasting pan and rack with nonstick cooking spray.
2. Unroll turkey breast ; rinse and pat dry.
3. Place turkey between 2 sheets of plastic wrap and pound turkey to 1-inch thickness using flat side of meat mallet or rolling pin ; remove and discard skin from one half of turkey breast.
4. Turn meat over so skin faces down.
5. Combine spinach, blue cheese, cream cheese, green onions, mustard, basil and oregano in medium bowl ; mix well.
6. Spread evenly over turkey breast, roll up turkey so skin is on top ; tie closed with kitchen string.
7. Carefully, place turkey breast on rack ; season with salt, black pepper and paprika.
8. Roast 1½ hours or until no longer pink in center of breast ; remove from oven and let stand 10 minutes.
9. Remove skin and slice into 14 (¼-inch-thick) slices.

Per serving

• 135 calories
• 4g total fat
• 2g carbs
• 1g net carbs
• 1g dietary fiber
• 22g protein

BON APPÉTIT