Turkey Roulades With Pepper Jack and Prosciutto

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

• Ready In: 35 mins
• 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

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.