1 (6-oz) TURKEY CUTLET
2 oz baby spinach, roughly chopped
2 oz drained and seeded roasted tomatoes
2 oz pine nuts, toasted
As needed pine nuts, toasted for garnish
Place turkey breast between two pieces of plastic wrap. Pound turkey breast to an even 1/4-inch thickness. Season with salt and pepper.
On the lower third of the pounded turkey breast, layer with remaining ingredients from end to end. Starting from narrow side, tightly roll up, jelly roll style.
Place roulade on a baking tray, seam side down.
Roast in a preheated 350 degree F oven until turkey reaches an internal temperature of 165 degrees F.
Allow to rest. Slice turkey on the diagonal and fan on serving plates.
Top with pan drippings and garnish with 1/2 teaspoon toasted pinenuts.