• 4 boneless, skinless turkey breasts (or substitute chicken), about 6 to 8 ounces each, pounded to 1/4-inch thickness
• salt and freshly ground pepper
• 1/4 cup five-herb pesto
• 1 10-ounce package frozen spinach, defrosted and squeezed of excess liquid
• 8 thin slices prosciutto cotto (or substitute ham)
• 1 medium carrot, peeled and cut into 2-inch strips
• 8 pieces fontina (or substitute mozzarella), each about 2 inches by 1/2-inch
• 2 tablespoons butter, at room temperature
• 1/4 cup extra-virgin olive oil, divided
• 2 stalks celery, sliced 1/4-inch thick
• 1 each red and yellow bell pepper, seeds and inner white ribbing removed, cut into 3/4-inch pieces

Preheat oven to 350º. Lay a 12-inch square of plastic wrap on a work surface, and place one turkey breast in the center. Season with salt and pepper, and spread 1 tablespoon of the pesto over it. Top with about one-quarter of the spinach, and lay two slices of prosciutto over. Place one piece of the carrot and 2 pieces of the cheese on top of the prosciutto, and dot with some butter. Season with salt and pepper, and roll the turkey up tightly around the filling. Wrap tightly in the plastic wrap, and repeat with the remaining ingredients to make 3 more turkey braciole. Place them in the refrigerator for 2 hours. Unwrap the turkey braciole. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Sear the turkey braciole on all sides until golden brown, about 6 to 8 minutes. Transfer the braciole to a baking sheet, and place it in the oven. Bake for 15 minutes, or until cooked through. Remove from the oven, and let rest for 15 minutes. In a skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the celery and bell peppers. and sauté until tender. Season with salt and pepper. Slice the braciole, and arrange them on plates. Spoon the bell pepper mixture around, and serve. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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