Orange, Goat Cheese And Wild Mushroom Stuffed Turkey Breast

• 1 onion, thinly sliced
• 1 cup mushroom, thinly sliced (cremini, shiitake, portobello)
• 1 teaspoon butter
• 1 boneless turkey breast, pounded thin (1 - 1 1/2 lbs)
• 2 tablespoons goat cheese, softened
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons smuckers pure orange marmalade
• salt and pepper
• GLAZE
• 1 tablespoon chopped fresh rosemary
• 3 tablespoons smucker's pure orange marmalade
• 1 teaspoon Dijon mustard

1. Preheat oven to 375F, Line a rimmed baking sheet with parchement paper and cover with thinly sliced onion. Set aside.
2. Meanwhile, cook mushrooms in butter in medium sized skillet until wilted and liquid evaporates. Season with salt and pepper.
3. Place turkey breast skin side down on prepared baking sheet. Season with salt and pepper.
4. Combine mushrooms, goat cheese, rosemary, and marmalade. Spread on turkey breast. Roll jelly roll style and tie with kitchen twine or use metal skewers to secure filling. Turn so that it is seam side down.
5. Combine glaze ingredients and brush over turkey.
6. Cook in preheated oven 60-65 minutes or until it reaches an internal temperature of 165u0b0F Remove from oven, cover with foil and let sit for 10 minutes before slicing.
7. TIPS: Please show some slices, sliced on diagonal, as well as remaining whole turkey breast.

onion, mushroom, butter, turkey breast, goat cheese, rosemary, smuckers, salt, rosemary, orange marmalade, mustard

Taken from www.food.com/recipe/orange-goat-cheese-and-wild-mushroom-stuffed-turkey-breast-393734 (may not work)