Grilled Turkey Breast with Basil & Mozzarella

By surlochoms

  • Olive oil for coating

  • 1 package Honeysuckle White® Turkey Breast

  • 4 slice mozzarella cheese

  • 1 small bunch fresh basil leaves

  • Salt and freshly ground pepper, 1/8 teaspoon cayenne pepper

  • 1 large clove garlic, minced

  • 1/4 cup salted butter, at room temperature

  1. Directions

  2. Prepare your gas or charcoal grill for medium-high direct heat grilling. Oil the grill rack. Butterfly the turkey breasts using a long, thin, sharp knife: Cut each turkey tenderloin horizontally into the thickest part, to within 1/2-inch of the other side (so that it can be opened like a book) then cut each in two. Do the following with each breast: Open the tenderloin like a book and place between sheets of plastic wrap. Pound lightly, using a meat mallet, to even out the thickness. Remove the top sheet of wrap. Place 1 slice of cheese and a few basil leaves on one half of the breast. Sprinkle with salt and pepper and close the breast. Coat with a little olive oil, and sprinkle both sides with salt and pepper. In a small bowl, combine the remaining 3 ingredients with a fork and mix well. Form into a log in waxed paper and refrigerate until ready for use. Grill turkey breasts for 3 to 5 minutes on each side, or until no longer pink in the center. Top each breast with a pat of the garlic butter.

Nutritional Facts

Nutritional Facts
(Per Serving)
Calories per serving
Calories from fat 163
Total fat
18 g
Saturated fat
12 g
146 mg
200 mg
1 g
Fiber Carbs
0 g
Sugar Carbs
1 g
42 g

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