Flattening turkey and chicken breasts to an even thickness helps it cook faster and more evenly. If you don’t have a meat pounder you can use a small heavy frying pan or a rolling pin to get the job done. However you do it don’t be tempted to skip this step, not only does it improve the texture of the meat, it’s fun!

Sun Oven Turkey Roulades with Spinach and Prosciutto

Ingredients

6 (about 1 pound total) turkey cutlets

1 (10-ounce) package chopped frozen spinach, thawed

2 tablespoons fresh flat-leaf parsley, minced

1/4 cup dry bread crumbs

3 tablespoons shredded Gruyere cheese

1 teaspoons dried sage

3 thin slices prosciutto

1/2 teaspoon ground black pepper

salt

1/4 cup dry white wine

1/2 cup chicken broth

1 tablespoon all-purpose white flour

Preparation

Set Sun Oven out to preheat.

Pound the cutlets between plastic wrap to about 1/4 inch thickness; set aside. Drain the spinach and squeeze out the excess moisture. Combine spinach, parsley, bread crumbs, grated cheese, sage, and 1/4 teaspoon of the pepper; mix well. Cut the prosciutto sliced in half lengthwise. Place a half slice on each cutlet. Spread about 1/2 cup of the spinach mixture on each cutlet. Starting at a short end roll up each cutlet using a wooden tooth pick to hold it. Place the rolled up cutlets in a 3 to 3 1/2 quart roasting pan, seam side down. Season with salt and remaining pepper. Pour the wine and the broth around the turkey rolls. Cover the pan and cook in the Sun Oven until tender, 1 t0 1 1/2 hours. Using thongs, remove the turkey rolls from the pan. In a small bowl mix the flour with 2 tablespoons water. Set the pan over medium high heat and stir in the flour mixture. Continue cooking, stirring constantly, until sauce thickens, about 5 minutes. Carefully remove toothpicks from turkey rolls, slice and top with the sauce.

Makes 6 servings.

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