Chard and Prosciutto Stuffed Turkey Breast

Ingredients

• One 2 to 2 1/2 pound boneless, skin-ON, turkey breast
• Kosher salt
• 1/4 cup pine nuts
• 1 large bunch chard, well rinsed, large ribs removed
• 2 ounces prosciutto, coarsely chopped
• 2 tablespoons extra virgin olive oil
• 1 cup minced red onion
• 3 cloves garlic, minced
• 1 tablespoon melted butter
• Pepper
• Kitchen twine

Directions

1. If the turkey breast did not come from the butcher already butterflied, open it up yourself; a video on deboning and butterflying a turkey breast is a helpful guide. Trim away any tough tendons. You may keep the skin attached, but the roll is easier to manage if you gently take the skin off in 1 piece and save it for wrapping the filled turkey later. Season the meat side of the breast with salt, using about 1/2 teaspoon kosher salt, and leave it to sit while you make the stuffing.
2. Set a small sauté pan over medium heat, add the pine nuts, and toast them until they take on a little color. Take the pan off the heat and let the nuts cool.
3. Bring salted water to a boil in a large, 4 to 5 quart pot filled about halfway, using 2 teaspoons salt for roughly 2 1/2 quarts of water. Add the chard, blanch for 2 to 3 minutes, just until it wilts and turns tender, then drain it. Once cool enough to handle, chop it very fine.
4. Combine the cooled pine nuts with the chopped prosciutto in a food processor, and pulse a few times so the mixture is finely minced and evenly mixed. Stop before it turns into a paste.
5. Warm the olive oil in a sauté pan over medium high heat. Stir in the minced red onion, reduce the burner to medium, and cook until the onion softens and picks up light browning. Add the minced garlic and cook for 1 minute longer.
6. Stir the pine nut and prosciutto mixture into the onions, along with the chopped chard. Pull the pan from the heat and allow the filling to cool.
7. Lay the turkey breast with the skin side, or the side where the skin was, facing down between 2 pieces of plastic wrap or wax paper; butcher paper can go underneath if you like. With the flat side of a meat mallet, pound the meat to an even 1/4 to 1/2 inch thickness, nudging it toward a rectangle as you work.
8. Heat the oven to 400 degrees F. Spoon the cooled filling across the pounded turkey, keeping a border of at least 1 1/2 inches around the edges.
9. Roll the breast snugly around the filling. Drape the reserved turkey skin over the outside; it will cover only 1 side. Secure the roll with butcher string.
10. Place the roll on a roasting pan lined with foil or parchment paper. Brush it with 1 tablespoon melted butter, then season the outside with salt and pepper. Roast for 20 minutes at 400 degrees F. Turn the oven down to 325 degrees F and continue roasting for 10 to 20 minutes, until the center registers 150 degrees F.
11. Take the turkey out of the oven and loosely cover it with foil. Its internal temperature will keep climbing for several minutes. Rest for 10 minutes, then cut away the twine and slice the roll into 3/4 inch pieces. Spoon the pan juices over the slices.