Brie, Sage and Prosciutto-Stuffed Turkey Breast

Ingredients

• 1 1/2 lb (0.75 kg) boneless turkey breast with skin
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 large egg
• 1 1/2 tsp milk (2%)
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup panko
• 2 brie cheese slices (3 x 1 x 1 1/2 inch)
• 4 slices prosciutto
• 4 fresh sage leaves
• 1/4 tsp freshly ground pepper
• 1/8 tsp salt

Directions

1. Starting at thickest end of turkey breast, use a boning knife to cut a deep horizontal slit in turkey breast; do not cut all the way through.
2. Spread turkey open, skin side down, on a sheet of plastic wrap. Lay a second sheet of plastic wrap on top. Using a flat meat pounder or heavy saucepan, gently pound turkey to a thickness of 1/2 inch; set aside.
3. Combine flour, 1/2 tsp salt and 1/4 tsp pepper in a small bowl. Whisk together egg and milk in a second small bowl. Combine Parmesan cheese and panko in a third small bowl.
4. Dredge brie cheese in flour mixture, shaking off excess. Dip brie cheese in egg mixture, turning to coat all sides. Place brie cheese in Parmesan cheese mixture, pressing lightly so that crumbs adhere; turn to coat all sides.
5. Place brie cheese, prosciutto and sage across the centre of breast. Roll up breast to enclose filling. Tie roll with butcher’s twine. Sprinkle with 1/4 tsp pepper and 1/8 tsp salt.
6. With a drip pan positioned underneath, place roll on warming rack over medium heat on natural gas barbecue. With lid down, cook roll, turning occasionally, until roll is cooked through and a meat thermometer inserted in stuffing registers 165ºF, about 40 – 45 minutes.
7. Transfer turkey to a platter and cover with foil. Let turkey stand for 5 minutes before slicing.