Turkey Roulades With Pepper Jack and Prosciutto

• 6 (4 ounce) turkey breast cutlets
• 1 slice prosciutto, thin slice, cut into 6 pieces
• 3 ounces monterey jack pepper cheese, thinly sliced
• 3 tablespoons sun-dried tomatoes, drain and chop
• 14 teaspoon salt
• 18 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons minced shallots
• 34 cup dry white wine, such as chardonnay
• 2 teaspoons fresh sage, chopped or 1 teaspoon dried sage

1. Place turkey cutlets between sheets of waxed paper sprinkled with water.
2. Using flat mallet, pound cutlets to about 1/8 inch thick.
3. Discard wax paper.
4. In the center of each cutlet, place 1 piece prosciutto topped with equal amounts of the cheese and sun-dried tomatoes.
5. Fold in the sides of each cutlet slightly to enclose filling, then roll up into a cylinder and secure with wooden toothpicks.
6. Season with salt and pepper.
7. In a large skillet, heat the oil over medium heat.
8. Add the turkey roulades and cook, turning occasionally, until browned on all sides, about 10 minutes.
9. Transfer the roulades to a plate.
10. Add the butter to the skillet and heat.
11. Add the shallot and cook until softened, about 1 minute.
12. Add the wine and sage and bring to a boil.
13. Return the turkey to the skillet and simmer until the turkey shows no sign of pink when pierced to the center, about 5 minutes.
14. Transfer the roulades to a serving platter, cover with foil to keep warm.
15. Boil the sauce over high until reduced to about 6 tablespoons about 3 minutes.
16. Pour over the roulades and serve.

turkey breast cutlets, thin slice, pepper cheese, tomatoes, salt, ground black pepper, olive oil, unsalted butter, shallots, white wine, fresh sage

Taken from www.food.com/recipe/turkey-roulades-with-pepper-jack-and-prosciutto-242738 (may not work)