Stuffed Turkey Breasts With Apricot Sauce

Preheat oven to 350F and grease baking pan.
Pound turkey breast, to be 1/4" thin.
Bring a small saucepan of water to a boil.
Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds per leaf or they will get soggy- they should still be mostly raw. Pat dry and set aside on a plate.
Place chopped pinenuts onto a small plate and roll each chunk of boursin cheese in the nuts to coat and set aside.
Lay pounded turkey breasts on top of a sheet of wax paper on your counter and season both sides of each breast with salt& pepper (to taste).
Set dried blanched spinach leaves on top of each piece of turkey.
Next, place a nut coated cheese chunk on top of each turkey piece in the center.
Fold turkey ends up over the cheese to make a bundle, securing with toothpicks if needed.
Set turkey bundles in a greased baking pan and cover with foil.
Bake at 350F oven for 30 minutes or until the turkey is tender and cooked all the way through.
Meanwhile, combine white wine, vinegrette dressing, and abricot jam in a small skillet. Cook over medium-high heat until reduced by half (this may take several minutes).
If the sauce is ready before the turkey, simply remove from burner and reheat slightly before pouring over the cooked turkey bundles.
Place a cooked turkey bundle onto each serving plate, with apricot sauce ladled over the top. If you like, decorate each plate with a few sprigs of fresh green herbs.