Peanut Crusted Turkey Breast with Tropical Curry Sauce

Mix sliced plantains in bowl with butter and 2 ounces cumin. Season to taste with salt and pepper. In large saute pan, saute plantains in oil until browned and slightly crispy. Cool completely.

Flatten turkey breasts. Place one slice of ham on each breast; place 5-6 slices plantain on top of ham. Roll turkey portions tightly. Mash leftover fried plantain; reserve warm.

Combine chopped peanuts, corn meal, remaining cumin, salt and pepper. Make egg wash by mixing well eggs and milk. Dip turkey rolls in egg wash, then in peanut mixture, covering completely. Refrigerate covered until service.

Heat corn oil in saucepan. Add onion, garlic and apple; saute. Sprinkle curry powder and cayenne over onion-apple mixture; cook until fragrant and softened. Add white wine; reduce until thickened. Add coconut milk; reduce about 10 minutes. Add turkey stock; reduce about 20-30 minutes. Mix cornstarch with turkey stock to make slurry; whisk into sauce and cook until thickened. Strain sauce; check seasoning. Refrigerate sauce until service.

At service: Heat sauce gently. Saute turkey rolls on all sides until brown; finish in 500 degree F oven, approximately 10 minutes. Remove from oven.

Per order: 3 slices from turkey roll. Sauce plate in center. Place small amount of reserved mashed plantain in center of sauce. Fan turkey-roll slices; place on sauce around mashed plantains. Wedge plantain chips upright into mashed plantain. Garnish with watercress. Serve immediately.