Stuffed Turkey breast

50 g bacon (meat layers)

1 kg Turkey breast

1/2 tsp. salt and freshly ground white pepper

2 tsp. red pepper

2 salad radicchio - head

200 g pineapple

2 tsp. lemon juice

2 tbsp. white wine

2 tsp. honey

Bacon cut into strips 1/2 cm thick and let them harden in the freezer. The Turkey breast to wash and dry. Strips of bacon evenly on the breast, the meat is rubbed with salt, white and red pepper, and Bay white wine, put in foil, in the upper side several times to pierce with a needle. The Turkey breast to cook in a preheated 200 degree oven on the grill on the lower level of the oven for about 40 minutes.

Salad wash, disassemble leaves, arrange the leaves on a plate and season with salt and pepper. Pineapple peel, removing the hard core, flesh cut into small cubes. Cubes of pineapple mixture on the lettuce leaves and sprinkle with lemon juice. Heat the white wine, dissolve the honey in it and drizzle the salad with this mixture. The Turkey breast to cool, cut into slices and serve with salad.