Orange, Goat Cheese and Wild Mushrom Stuffed Turkey Breast

Prep time: 15 minutes
Makes: about 4 servings
Cooking Time: 70 minutes
Freezing: not recommended
Ingredients:
1 onion, thinly sliced
1 cup (250 mL) mushrooms (cremini, shiitake, portobello) , thinly sliced
1 tsp (5 mL) butter
1 1-1 1/2 lb (450 g-680 g) boneless turkey breast, pounded thin
2 tbsp (30 mL) goat cheese, softened
1 tbsp (15 mL) chopped fresh rosemary
2 tbsp (30 mL)  Pure Orange Marmalade
Salt and pepper to taste

Glaze:

1 tbsp (15 mL) chopped fresh rosemary
3 tbsp (45 mL)  Pure Orange Marmalade
1 tsp (5 mL) Dijon mustard

Directions:

1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and cover with thinly sliced onion. Set aside. Meanwhile, cook mushrooms in butter in medium sized skillet until wilted and liquid evaporates. Season with salt and pepper. Set aside to cool.
2. Place turkey breast skin side down on prepared baking sheet. Season with salt and pepper. Combine cooked mushrooms, goat cheese, rosemary and marmalade. Spread on turkey breast. Roll jelly roll and tie with kitchen twine or use metal skewers to secure filling. Turn so that it is seam side down. Combine glaze ingredients and brush over turkey breast.
3. Cook in preheated oven 60-65 minutes or until it reaches an internal temperature of 165°F (74°C). Remove from oven, cover with foil and let sit for 10 minutes before slicing.