Turkey Breast Stuffed with Spiced Apple and Pumpkin with Sage Recipe

DIRECTIONS

1. Heat butter in a medium skillet over medium-high heat.  Cube pumpkin into 3/4-inch chunks.
2. Add pumpkin and shallots to pan and season with salt and freshly ground black pepper.  Saute until pumpkin is lightly browned and the onions are translucent; 5-6 minutes.  
3. Turn heat to low, add 1 Tbsp vegetable broth, and simmer covered for 8-10 minutes until pumpkin is tender.  
4. Add 1 tsp sugar-free maple syrup and sage.  Tossing to combine.  Serve immediately. 

Turkey Breast:

1. Toast 2 Tbsp almonds in a dry skillet turning once for 2-3 minutes or in a 350°F oven on a sheet pan.  Set aside to cool.  
2. In a small bowl thoroughly mix the cheese (Boursin brand can be found in most supermarkets), chopped unpeeled apples, chopped parsley, toasted almonds, garlic, cinnamon, allspice, salt and pepper in a small bowl.  
3. Slice the chicken breasts lengthwise creating a pocket for the stuffing; generously salt and pepper on the inside and outside of each breast.  Divide the stuffing and fill each breast and secure with a tooth pick(s) on the open ends.  
4. Heat the skillet over medium high heat with oil.  Cook the chicken breasts for about 6 minutes each side until the juices run clear and they are no longer pink in the center.  Increase time if the breasts are thick. Serve immediately.