INGREDIENTS

  • 14-16 ounces turkey breast , thinly sliced for scaloppine
  • 1 (3ounce)package prosciutto , thinly sliced
  • 1 1/2 cups loosely packed spinach leaves , stems removed (from 1/2 bunch)
  • 2 teaspoons all-purpose flour
  • black pepper , coarsely ground
  • 1 tablespoon olive oil
  • 1 cup low sodium chicken broth

DIRECTIONS

  1. Place turkey on sheet of waxed paper.Top turkey with prosciutto, cutting slices to fit, then with spinach leaves.
  2. Roll turkey jelly-roll fashion to enclose filling; secure with toothpicks if necessary.
  3. Sprinkle rolls with flour and 1/2 teaspoon pepper.
  4. If not cooking rolls right away, transfer to plate; cover with plastic wrap and refrigerate up to 4 hours.
  5. When ready to cook rolls, in nonstick 12" skillet, heat oil over medium heat until hot but not smoking.
  6. Add rolls to skillet and cook 6-7 minutes or until browned on all sides, turning frequently.
  7. Cover skillet and cook 7 minutes longer or until turkey is no longer pink in center of roll, turning over once. Transfer to plate. Cover with foil to keep warm.
  8. To drippings in skillet, add chicken broth; heat to boiling over medium high heat.Boil 4-5 minutes or until broth thickens slightly and is reduced to about 1/2 cup.
  9. Remove toothpicks from rolls.Serve rolls with sauce.