Turkey Cordon Maria!

Good Friday today, and heading into all things Fish, but I can't resist putting up what turned out to be a yummy use for turkey breast!

So easy! Just gently pound turkey breast between two pieces of plastic wrap - they don't need to be super thin, just a little larger to accomodate the filling. Season with salt, pepper, thyme. Layer with previously wilted baby spinach and spread the spinach across each turkey breast, then layer on sliced black forest ham, and top that with a slice of mild cheese - swiss, fontina, emmental - I used low fat monterey jack. Roll each breast, tucking one end far enough into the other so that it won't pop back. You can also tie them, if you want to really be sure the filling won't come out. I didn't bother with that here.

Place the breasts into a hot pan into which you have either a couple of tablespoons of olive oil, or a combination of oil and butter (the butter adds some additional flavor, but just the olive oil is fine, too). Saute about 5 minutes on medium high heat, then turn (don't turn till you have a little carmelized color on the turkey breast - that's flavor!), and saute this side until the cheese begins to melt. Watch the heat - you don't want it to burn - they're pretty thin, so it should only take a couple of minutes.

As they are done, you can place each one onto a bed of wilted baby spinach on a platter (warm up the platter ahead of time to keep them from cooling off too much). Once all the stuffed breasts are cooked, add a half cup of white wine to the pan, swirling the drippings and yummy bits. You can add a few tablespoons of water, if you need more liquid. I also added a splash of fresh lemon juice. Adjust the seasoning with salt and pepper. Reduce the sauce to the consistency of coating a spoon. Don't let the sauce boil - just a solid simmer, so you can add a splash of heavy cream (light cream or sour cream will also work) while whisking constantly (you don't want the cream to break - but it's not the end of the world if it does - you'll just see the cream separated into little flecks - it will still taste awesome!). Add some chopped flat leaf parsley, taste again and adjust seasoning if necessary, and voila! Pour the sauce over the turkey breast.

I served this with an easy white bean, tomato and garlic salad - hot (it's also good at room temperature).

Either white or red wine works with this, depending on your preference.

Mmmm - it was great!!