Title: Potato crusted turkey breast stuffed with jalapenos
 Categories: E., Meats, World
      Yield: 6 Servings
 
MMMMM--------------------------STUFFING-------------------------------
      1 tb Olive oil
    1/4 c  Onions; chopped
      2 tb Shallots; minced
      1 ts Garlci; minced
      2 tb Jalapenos; finely chopped
      2 tb Celery; finely chopped
    1/4 c  Sweet corn
      1 c  Corn muffins; coarsely crumd
           Salt and pepper
    1/2 c  Chicken stock

MMMMM-----------------------REST OF RECIPE----------------------------
      4    Turkey breasts (6oz)
      2    Baking potaotes; peeled, cut
           -in half, kept in water
    1/4 c  Dijon mustard
      1 tb Essence
           Olive oil for sauting
      2 c  Fried shoestring potatoes
           -tossed with E.'s
           -Southwest seasoning
 
  Preheat the oven to 4450 degrees. For stuffing: In a saute pan, heat
  the olive oil. When the pan is smoking hot saute the onions,
  shallots, and garlic for 1 minute.  Add the jalapenos, celery, and
  corn. Continue sauting for 2 minutes. Season with salt and pepper. In
  a mixing bowl, combine the sauteed vegetables, crumbled corn muffins
  and stock together, mix until incorporated. For the turkey: Using a
  small knife, make a 2-inch slit on the side of the breast, forming a
  pocket. Fill each pocket with about 1/2 cup of the stuffing.  Using a
  potato threader from Suzy Wong, thread the potatoes. Season each
  stuffed breast with Essence. Rub the entire breast with the Dijon
  mustard. On a cloth napkin folded in half, cover the bottom half with
  the seasoned potato crust. Place the turkey in the center and fold
  over ther remaining crust over the breast. Roll the breast up tightly
  in the napkin.  This will help in holding the crust to the meat. In a
  saute pan, heat the olive oil.  When the pan is smoking hot, remove
  the napkin and add the potato crusted turkey. Saute for 2-3 minutes
  or until golden on one side. Flip the meat over and finish cooking in
  the oven for 8-10 minutes.  Serve with shoestring potatoes.