Millet-Stuffed Turkey Breast was inspired by Clean Eating Magazine. Here's my version:
Millet-Stuffed Turkey Breast
1 Turkey Breast Tenderloin, raw
1 Garlic Clove
1 tsp. Canola Oil
1 cup Spinach-Arugala Mix
Chop in food processor. Spread on flattened turkey to about 1/2 inch from edges.
1/3 cup Millet
1 cup Low Sodium Poultry Broth
Cook Millet in broth on medium high until liquid is absorbed, about 20 minutes. Spoon on top of pesto and flattened breast. Roll turkey breast. Place seam side down in baking dish. Bake at 325 degrees until center reaches 165 degrees, about 30 minutes. Slice with electric knife.
Our meal is served with baked spaghetti squash and tomato with cucumbers from our container garden.