Southwestern Stuffed Turkey Breast

• 1/3 cup sun-dried tomatoes (not packed in oil)
• 2/3 cup boiling water
• 1-1/2 teaspoons dried oregano
• 1 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon crushed red pepper flakes
• 1 small onion, chopped
• 1 small green pepper, diced
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 1 cup frozen corn, thawed
• 1/2 cup dry bread crumbs
• 1-1/2 teaspoons grated lime zest
• 1 boneless skinless turkey breast half (2 pounds)

1. Place tomatoes in a small bowl; cover with boiling water. Cover and let stand for 5 minutes. Drain, reserving 3 tablespoons liquid; set aside. Meanwhile, combine seasonings in a small bowl.
2. In a large skillet, saute the tomatoes, onion, green pepper and garlic in oil until tender. Stir in corn and 2 teaspoons seasonings; remove from the heat. Stir in bread crumbs and reserved tomato liquid. Add lime zest to remaining seasonings; set side.
3. Cover turkey with plastic wrap. Flatten to 1/2-in. thickness; remove plastic. Sprinkle turkey with half of lime-seasoning mixture; spread vegetable mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Sprinkle with remaining lime-seasoning mixture. Place on a rack in a shallow roasting pan; cover loosely with foil.
4. Bake at 350u0b0 for 1 hour. Uncover; bake 15-30 minutes longer or until a thermometer reads 170u0b0, basting occasionally with pan drippings. Let stand for 15 minutes before slicing.

tomatoes, boiling water, oregano, salt, ground cumin, ground coriander, red pepper, onion, green pepper, garlic, olive oil, frozen corn, bread crumbs, lime zest, turkey breast

Taken from www.tasteofhome.com/recipes/southwestern-stuffed-turkey-breast/ (may not work)