Turkey Roulades With Pepper Jack and Prosciutto |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A quick elegant dinner that is easy enough to throw together for a weeknight supper, yet fancy enough to serve to company. Ingredients:
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 white wine, such as chardonnay |
2 teaspoons fresh sage, chopped or 1 teaspoon dried sage |
Directions:
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.
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