Turkey Roulades With Pepper Jack And Prosciutto

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 6 (4 ounce) turkey breast cutlets
• 1 slice prosciutto, thin slice, cut into 6 pieces
• 3 ounces monterey jack pepper cheese, thinly sliced
• 3 tablespoons sun-dried tomatoes, drain and chop
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons minced shallots
• 3/4 cup dry wine, such as chardonnay
• 2 teaspoons fresh sage, chopped or 1 teaspoon dried sage

Recipe

• 1 place turkey cutlets between sheets of waxed paper sprinkled with water. using flat mallet, pound cutlets to about 1/8 inch thick. discard wax paper.
• 2 in the center of each cutlet, place 1 piece prosciutto topped with equal amounts of the cheese and sun-dried tomatoes.
• 3 fold in the sides of each cutlet slightly to enclose filling, then roll up into a cylinder and secure with wooden toothpicks. season with salt and pepper.
• 4 in a large skillet, heat the oil over medium heat. add the turkey roulades and cook, turning occasionally, until browned on all sides, about 10 minutes. transfer the roulades to a plate.
• 5 add the butter to the skillet and heat. add the shallot and cook until softened, about 1 minute. add the wine and sage and bring to a boil.
• 6 return the turkey to the skillet and simmer until the turkey shows no sign of pink when pierced to the center, about 5 minutes.
• 7 transfer the roulades to a serving platter, cover with foil to keep warm. boil the sauce over high until reduced to about 6 tablespoons about 3 minutes. pour over the roulades and serve.