Spinach-stuffed Turkey Scaloppine

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 place turkey on sheet of waxed paper. top turkey with prosciutto, cutting slices to fit, then with spinach leaves.
• 2 roll turkey jelly-roll fashion to enclose filling; secure with toothpicks if necessary.
• 3 sprinkle rolls with flour and 1/2 teaspoon pepper.
• 4 if not cooking rolls right away, transfer to plate; cover with plastic wrap and refrigerate up to 4 hours.
• 5 when ready to cook rolls, in nonstick 12" skillet, heat oil over medium heat until hot but not smoking.
• 6 add rolls to skillet and cook 6-7 minutes or until browned on all sides, turning frequently.
• 7 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.
• 8 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.
• 9 remove toothpicks from rolls. serve rolls with sauce.