Photo of Mediterranean Stuffed Turkey Breasts by WW

Mediterranean Stuffed Turkey Breasts

Total Time
35 min
10 min
25 min
This tasty family-friendly main course looks beautiful when sliced and served as medallions.


Uncooked skinless turkey breast

1 pound(s), butterflied

Sun-dried tomatoes (without oil)

2 tbsp(s), minced


8 large, pitted and chopped

Fresh oregano

2 tbsp(s), chopped

Garlic clove(s)

1 clove(s), large, minced

Uncooked asparagus

6 spear(s), medium

Olive oil

1 tsp(s)

Crumbled goat cheese

2 tbsp(s)


  1. Preheat the oven to 375°F. Butterfly the turkey breasts to create two even filets and place between two sheets of plastic wrap. Using a meat tenderizer, pound until the turkey is approximately 1 cm thick.
  2. Mix together the sun-dried tomatoes, olives, oregano, and garlic.
  3. Layer 1 Tbsp goat cheese, 3 asparagus spears, and half of the sun-dried tomato mixture down the middle of each breast.
  4. Roll the turkey around the filling and secure with three ties of twine. Repeat with remaining breast and filling.
  5. Set a large frying pan over medium high heat. Add the oil and sear the roulades, starting with the seam-side down. Brown all sides (about 5 minutes) then place the roulades in the oven and roast for 20 minutes or until an internal temperature of 165°F is reached. Let rest for five minutes, and then slice into medallions.