Recipe by @rachelshealthyplate
- 1 package (12 oz.) GATC Olive Oil & Herbs Turkey Cutlets
- 4 oz goat cheese
- 4 c. fresh spinach
- 1 tsp olive oil
- Salt, pepper, & garlic powder
- ½ c. chicken broth
- ½ c. half & half
- Juice of 1 lemon
- 1 tbsp cornstarch or arrowroot
(double recipe for more than 3 roulades)
Preheat oven to 375°F and line a baking sheet with parchment paper. Pound turkey cutlets until they are ¼ inch thick, set aside.
Heat olive oil in a skillet. Add spinach and season with salt, pepper, and garlic powder, to taste. Once the spinach is wilted stir in goat cheese and mix until the cheese is melted and creamy. Spread ¼ of the mixture onto each piece of turkey.
Carefully roll the turkey and place on baking sheet, seam side down. (Use a toothpick to help close if needed). Bake for 25-30 minutes, until the center reaches 165°F.
Meanwhile, make the cream sauce by whisking together chicken broth and cornstarch. Heat in a small pan over medium heat. Stir in half & half and simmer until mixture is nice and creamy. Season with salt and plenty of pepper, to taste. Remove from heat and stir in the lemon juice.