Grecian Turkey Roulade

Remove breast lobes from bone or bag. Remove skin. Cut lobes into 3 sections, butterfly each section to a thickness of 1/4 to 1/2 inch. Season both sides with lemon pepper seasonings and salt. Chill.

Preheat oven to 400 degrees F.

In a skillet, sweat carrots, red peppers and onions for 3 minutes.

Combine rice, spinach, cheese, eggs, bread crumbs and basil. Add pinch of black pepper and salt to taste. Add cooked carrots, red peppers and onions. Mix well.

Cut aluminum foil into 6 strips, approximately 14 inches each. Arrange one slice of butterflied turkey lengthwise on each strip of foil.

Fill each rectangle with stuffing by making a log in the center, 1-2 inches in diameter, end to end.

Grasp the edge of foil strip and quickly roll, like a jelly roll; overlap the turkey edges. Twist the ends of the foil tightly to seal.

Place on sheet pan and bake at 400 degrees F for approximately 45 minutes, or until the internal temperature reaches 165 degrees F. Chill immediately. Remove the foil to slice cold.

Serve as main course with mint sauce, apricot chutney or rasperry vinaigrette.

Yield: 6 roulades, approximately 6-8 slices each.