Turkey Roulade Florentine

• 4 tbsp olive oil
• 1 1/2 cups chopped onion
• 3/4 cup chopped celery
• 3 tbsp pine nuts
• 1 1/2 tsp minced garlic
• 8 oz baby spinach, plus extra to garnish
• 1 1/2 tsp Italian seasoning mix
• 3 oz thinly sliced prosciutto, chopped
• 1/4 cup sun-dried tomatoes in oil, drained, chopped
• 3/4 cup panko breadcrumbs
• 3/4 cup chicken broth
• 1 (6 lb) boneless turkey breast, skin on, butterflied
• 2 tbsp butter, softened
• 1 tsp lemon pepper seasoning
• 1 tbsp fresh parsley leaves, chopped, plus extra to garnish
• None None roasted garlic cloves, to garnish

1. Preheat oven to 450u0b0F.
2. In a large frying pan, heat 3 tbsp olive oil over medium heat. Saute onion, celery and pine nuts for 5 mins, until onion softens. Add garlic and cook for 30 seconds, until fragrant. Add spinach and season. Cook until wilted, tossing occasionally. Transfer to a large mixing bowl and toss with seasoning mix, prosciutto, sun-dried tomatoes, breadcrumbs, chicken broth and remaining olive oil. Season.
3. Lay out turkey breast, skin-side down, on a clean cutting board. Spread spinach mixture evenly over breast then roll up and secure with butcher's twine. Place, seam-side down, in a roasting pan. Coat with butter and sprinkle with lemon pepper seasoning and parsley. Roast for 10 mins. Reduce heat to 350u0b0F and roast for 2 hours, or until a thermometer inserted in the thickest part reads 170u0b0F, basting with juices every 30 mins.
4. Let rest for 20 mins before serving. Garnish with fresh parsley, roasted garlic cloves and baby spinach.

olive oil, onion, celery, nuts, garlic, baby spinach, italian seasoning mix, tomatoes, breadcrumbs, chicken broth, turkey breast, butter, lemon pepper, parsley, garlic

Taken from recipes-plus.com/api/v2.0/recipes/31260 (may not work)