Turkey Roulades With Pepper Jack and Prosciutto

Name: Turkey Roulades With Pepper Jack and Prosciutto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 serving(s)
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

Submitted by Julie Tremmel

"A quick elegant dinner that is easy enough to throw together for a weeknight supper, yet fancy enough to serve to company."

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Ready In:: 35mins
Ingredients:: 11
Serves:: 4-6

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

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.
In the center of each cutlet, place 1 piece prosciutto topped with equal amounts of the cheese and sun-dried tomatoes.
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.
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.
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.
Return the turkey to the skillet and simmer until the turkey shows no sign of pink when pierced to the center, about 5 minutes.
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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RECIPE SUBMITTED BY

Julie Tremmel

Boise, Idaho

I am in a house of males that include my husband, two young boys, our dog Max, cats Harley and Hunter and a newly adopted iguana. Talk about being out numbered. We relocated to Idaho after living in Washington for about 13 years. I love the Pacific northwest but have fell in love with Idaho too. The people are wonderful and the community is rural enough to give my children the childhood I want them to enjoy. I got my passion of cooking from my step mom she is an amazing cook who can improvise any meal and have it come out wonderful. I have no idea how she does it but its what I aspire to achieve. I stumbled across recipezaar by accident a few years ago while acquainting myself with the internet and have been addicted ever since. This cooking community of people just amaze me. I have been welcomed with a warmness that is unsurpassed. Everyone has shared their recipes, knowledge, humor, the lists goes on and on...U guys are wonderful. I tell everyone I know about this website in hopes of inspiring all of the would be chefs out there to keep experimenting because its doesnt have to be complicated to be yummy. I love preparing a meal that makes my family say make this again mom its great, its a satisfaction that my day to day job does not provide. My pet peeves are lying, selfishness and judgemental people. I am raising my boys to be loving and giving young men. I hope that my love of cooking rubs off on them and that they will remember the times we have shared playing in the kitchen.

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