Stuffed Turkey Breast

In a 30cm frying pan, heat 4 tablespoons of olive oil over moderate heat

Fry the onion until it starts to brown, stirring occasionally

Add the raisins, 1 cup of chicken broth, and cook at high heat until almost all the liquid has evaporated

Remove from heat, add Parmesan cheese, walnuts, and breadcrumbs

Mix well and season to taste

Reserve this stuffing

Separate the turkey breast into two parts (make a central cut without reaching the edges)

Open it like a book

Then cut the meat, from the middle to the sides, to obtain a fillet

Place each fillet between two sheets of plastic wrap

Carefully, beat the meat with the flat side of a rolling pin until you get a rectangle approximately 20cm x 30cm (this way, the fillets will be thin enough to roll up)

Remove the plastic wrap

Arrange slices of prosciutto on top of the turkey, overlapping them slightly

Spread the stuffing over the prosciutto, leaving a border free around the meat

Start rolling from the larger side, using the plastic wrap to help

Tie the turkey with strong twine

Repeat the process with the other half of the breast

Season with salt, black pepper, and garlic

In a deep pan, heat the remaining olive oil over moderate heat

Let it warm up without burning, and brown the turkey on all sides

Add the wine and remaining broth, cover, and cook at low heat, turning the turkey occasionally

The meat will be tender in approximately 35 minutes

Then, reserve the sauce, transfer the turkey to a plate, and let it cool

Place a strainer over a small pan and strain the sauce

Boil and reduce

Remove from heat and add lemon juice

Remove the twine around the meat and cut into slices 1cm thick

Serve with the sauce.