Pan Roasted Turkey “roulade”

Enjoy this light lunch with a chilled glass of your favorite white wine and good friends. Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.

• Ready In: 40 mins
• Serves: 4

Ingredients

• stuffed turkey

• 1⁄2  of a  whole turkey breast, bone removed
•  salt & freshly ground black pepper
• 2  shallots, peeled and finely chopped
• 2  garlic cloves, finely chopped
• 2  tablespoons extra virgin olive oil, divided
• 1⁄2 cup white wine
• 1  cup panko breadcrumbs
• 1  bunch Italian parsley, finely chopped
• 1⁄4 lb  mixed greens
• 1  bunch  thin asparagus, blanched in boiling, salted water for 2 minutes and chilled in
•  ice water
• 2  oranges, peel and membranes removed, sectioned
• 1  avocado, peeled, pitted and cubed
• 2  tablespoons extra virgin olive oil
• 1  lemon, juice of
•  salt & freshly ground black pepper

Directions

1. Place turkey skin side down on a heavy cutting board. Cover with plastic wrap and pound with a meat mallet or small saute pan until very flat. Season with salt and pepper and set aside. Saute shallots and garlic in 1 tablespoon oil until soft. Deglaze with wine and cook until pan is dry. Let cool, then mix with breadcrumbs and parsley. Spread mixture over turkey and press into the surface. Roll up tightly and secure with toothpicks or kitchen string. Sear on all sides in remaining oil in a large skillet until browned and crisp. Finish cooking in a preheated 350°F oven for 20 to 30 minutes or until cooked through. Just before serving, mix greens and asparagus with olive oil and lemon juice; season to taste with salt and pepper. Place on a serving plate and top with oranges and avocado. Slice turkey 1/2-inch thick and place slices on salad. Drizzle with any cooking juices. Makes 4 servings.