Prep 20 mins
Cook 20 mins
A recipe from Good Housekeeping that I have yet to try.
- 14 -16 ounces turkey breast, thinly sliced for scaloppine
- 1 (3 ounce) package prosciutto, thinly sliced
- 1 1⁄2 cups loosely packed spinach leaves, stems removed (from 1/2 bunch)
- 2 teaspoons all-purpose flour
- black pepper, coarsely ground
- 1 tablespoon olive oil
- 1 cup low sodium chicken broth
- Place turkey on sheet of waxed paper. Top turkey with prosciutto, cutting slices to fit, then with spinach leaves.
- Roll turkey jelly-roll fashion to enclose filling; secure with toothpicks if necessary.
- Sprinkle rolls with flour and 1/2 teaspoon pepper.
- If not cooking rolls right away, transfer to plate; cover with plastic wrap and refrigerate up to 4 hours.
- When ready to cook rolls, in nonstick 12" skillet, heat oil over medium heat until hot but not smoking.
- Add rolls to skillet and cook 6-7 minutes or until browned on all sides, turning frequently.
- Cover skillet and cook 7 minutes longer or until turkey is no longer pink in center of roll, turning over once. Transfer to plate. Cover with foil to keep warm.
- To drippings in skillet, add chicken broth; heat to boiling over medium high heat. Boil 4-5 minutes or until broth thickens slightly and is reduced to about 1/2 cup.
- Remove toothpicks from rolls. Serve rolls with sauce.