Turkey Breasts With Mozzarella And Tomatoes Recipes

TURKEY BREASTS WITH MOZZARELLA AND TOMATOES

Steps:

• Melt 2 tablespoons of butter in a large frying pan. Add turkey and fry until golden brown on both sides.
• Season with salt and pepper.
• Place turkey slices in a shallow baking dish in 1 layer and cover each with a slice of mozzarella cheese and some of the chopped tomatoes.
• Dot with remaining butter and bake in a 375 degree oven for 20 minutes or until tomatoes are cooked and cheese has melted.
• Before serving sprinkle with fresh chopped parsley.

TURKEY BREAST WITH FRESH TOMATO SAUCE

Steps:

• Sprinkle turkey pieces on both sides with salt and pepper and set aside.
• Core, peel and seed tomatoes. Cut into small cubes. There should be about two cups.
• Heat two tablespoons of the oil in a saucepan and add mushrooms. Cook, stirring, until mushrooms give up their liquid. Cook further until liquid evaporates. Add garlic and rosemary and stir. Add wine and cook about one minute.
• Add tomato, salt and pepper and cook five minutes. Add two tablespoons of the butter and the basil or parsley and stir. There should be about 2 1/4 cups.
• Meanwhile, coat turkey pieces with flour and shake off excess.
• Heat remaining oil and butter in a skillet large enough to hold the pieces in one layer. Put the slices in the skillet and cook on one side until golden brown, about 3 to 4 minutes. Turn slices and continue cooking about 4 to 5 minutes. Sprinkle with lemon juice.
• Spoon tomato sauce over a warm or hot serving dish and top with the turkey slices. Serve sprinkled with parsley.

MOZZARELLA-STUFFED TURKEY AND TOMATO KEBABS

Steps:

• Cut turkey breast cutlets into 12 3-inch squares. Tear mozzarella into 12 small strips. Peel and quarter shallots. Working on a cutting board, use 2 overlapping basil leaves to enclose a cheese strip and place on a piece of turkey. Roll turkey around filling and thread onto an 8-inch skewer to hold the roll-up closed. Follow with 1 shallot wedge and 1 cherry tomato. Add 2 more roll-ups to skewer, alternating with shallot and tomato. Repeat to make 3 more kebabs.
• Heat a grill to medium-high. Clean and lightly oil hot grill. Season kebabs with salt and pepper and grill, turning and brushing with Italian dressing occasionally, until turkey is cooked through and cheese is melted, 10 to 12 minutes.

TURKEY BREAST WITH MOZZARELLA AND PROSCIUTTO

Steps:

• Preheat the oven to 400 degrees.
• Cut the turkey breast, lengthwise, into three fillets of roughly equal thickness (each should be about half an inch thick).
• Melt butter and oil in a skillet large enough to hold all the fillets. In a bowl combine flour and salt and pepper to taste.
• When the butter foam stops sizzling, dredge the turkey fillets in the flour, shake off excess and place in the pan. Saute them for about 2 to 3 minutes a side. Remove and keep them warm in the oven.
• Deglaze the pan with the wine and juice from half the lemon. Let liquid reduce by a third. Pour a few tablespoons of the liquid into the bottom of a baking dish large enough to hold all 3 fillets.
• Lay the fillets in the baking dish. Sprinkle the mozzarella cheese over them, then lay on the prosciutto. Put a pat of butter over each and place them in a preheated 400-degree oven for about five minutes. Before serving pour any remaining liquid from the dish over the fillets and finish off with freshly squeezed lemon.