This is a colorful dish, with a layer of bright green spinach and tasty prosciutto creating a spiral through the turkey.
Makes 6 servings.
1 2-lb boneless, skinless turkey breast half
1 10-oz package frozen chopped spinach, thawed
3 tablespoons low-fat milk
1 large egg
1/2 cup panko breadcrumbs
1/4 lb prosciutto, with fat removed
2 cloves garlic, cut into 4 slivers each
2 cups low-sodium chicken broth
1 small white onion, sliced
1 carrot, peeled and sliced
4 sprigs fresh parsley
2 springs fresh thyme
1 bay leaf
1. Place turkey breast between two sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small saucepan until it is a uniform thickness.
2. Place spinach in a colander and press with the back of a spoon to extract as much liquid as possible.
3. Combine milk, egg, and breadcrumbs in a mixing bowl, and whisk well. Stir in spinach.
4. Layer the prosciutto on top of the turkey breast, and spread spinach mixture on top. Roll turkey breast into a shape that will fit into your slow cooker, and tie with kitchen string. Make eight slits in the meat and insert slivers of garlic into them.
5. Place the turkey breast in the slow cooker, and add broth, onion, carrot, parsley, thyme, and bay leaf. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until turkey is cooked through and juices run clear.
6. Remove turkey from the slow cooker and transfer to a platter. Cut and discard string. Remove and discard the bay leaf from the sauce. Thinly slice the turkey, and pour some sauce over the entire portion.