8ozFresh Spinachwilted and squeezed of all its moisture
1tbspWater
2tbspShallotsfinely chopped
Garlic Powder
1/2cFeta Cheesecrumbled
1tbspPanko Breadcrumbs
1/8tspItalian Seasoning Blend
1/4tspSalt
1/8tspPepper
1largeEgg White
FOR ASSEMBLING:
2Turkey Breast Tenderloins (such as Jennie-O)butterflied and pounded thin
Salt & Pepperto taste
1tbspOil
FOR THE PAN SAUCE:
1/2cDry White Wine
3/4cVegetable Broth
1 1/2tspCornstarch + 1 tbsp Water
2tbspShallotfinely chopped
1tbspButter
1tbspFresh Parsleychopped
Instructions
Heat a nonstick skillet over medium high heat. Add spinach and 1 tbsp of water. Cover and wilt. Cool and then squeeze all liquid from the spinach. Add to a mixing bowl.
To the spinach add the remaining filling ingredients and set aside.
Preheat oven to 325 degrees.
Take each turkey breast from the package and butterfly taking care not to cut all of the way through. Place between two pieces of plastic wrap. Using a meat tenderizer or rolling pin, pound until you achieve an even thickness. Discard top plastic.
Season with salt and pepper and divide filling evenly between the two, keeping a border around the filling. Roll from the short end, using the plastic to help you roll. Similar to rolling sushi, a pumpkin roll, etc, tuck as you go and fold in any pieces to form a log. Using kitchen twine, secure the roll in 3 to 4 places.
Grad]b the same nonstick skillet you used earlier and over medium high heat, add oil and the rolled breasts, browning on all sides. It will not be fully cooked at this point, we're just adding another layer of flavor and color. DO NOT WASH or DISCARD THIS PAN.
Place the turkey into an oven safe baking dish and cover with foil. Bake for 45 minutes or until a thermometer inserted reads 165-170 degrees. Cover with foil and allow to rest while we make the sauce.
In the pan used for browning the turkey, add shallots and cook for 3 minutes. Add a smidge more oil or water if you need to. Deglaze the pan with the white wine, scraping up those brown bits. Cook until the alcohol evaporates.
Add the broth and bring to a boil. Stir together the cornstarch and water mixture and add to the pan, cooking until thickened.
Finally, add the butter, whisking until smooth and finally, the chopped parsley. Spoon the sauce over the turkey pinwheel slices. I like serving this with mashed potatoes.