Serves: 6
Total Calories: 56

1/2 turkey breast (about 2 1/2 pounds)
1 clove garlic, finely chopped
1 tablespoon chopped fresh rosemary
salt and freshly ground black pepper
2 ounces thinly sliced imported Italian prosciutto
2 tablespoons olive oil

1 Place a rack in the center of the oven. Preheat the oven to 350°F. Oil a small roasting pan.

2 With a sharp knife, remove the turkey skin in one piece. Set it aside. Cut the turkey breast meat away from the bone. Place the breast boned-side up on a cutting board. Starting at one long side, cut the turkey breast in half lengthwise, stopping just short of the other long side. Open the turkey breast like a book. Flatten the turkey with a meat mallet to about a 1/2-inch thickness.

3 Sprinkle the turkey with the garlic, rosemary, and salt and pepper to taste. Lay the prosciutto on top. Starting at one of the long sides, roll the meat into a cylinder. Drape the turkey skin over the roll. Tie the roll with kitchen string at 2-inch intervals. Place the roll seamside down in the prepared pan. Drizzle with the oil and sprinkle with salt and pepper.

4 Roast the turkey 50 to 60 minutes, or until the internal temperature of the meat is 155°F on an instant-read thermometer. Let stand 15 minutes before slicing. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 56
Calories from Fat: 48

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Chicken Cutlets Francese
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Chicken in the Style of Roast Pig
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Chicken with Lemon and White Wine
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Chicken with Sausages and Pickled Peppers
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