Serves: 6
Total Calories: 270

6 (about 1 pound total) turkeys cutlets
1 (10-ounce) package chopped frozen leaf spinach, thawed
2 tablespoons fresh flat-leaf parsley, minced
1/4 cup dry bread crumbs
3 tablespoons shredded gruyére cheese
1 teaspoon dried sage
3 thin slices prosciutto
1/2 teaspoon ground black pepper
salt
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon all-purpose white flour

Set Sun Oven out to preheat.

Pound the cutlets between plastic wrap to about 1/4 inch thickness; set aside. Drain the spinach and squeeze out the excess moisture. Combine spinach, parsley, bread crumbs, grated cheese, sage, and 1/4 teaspoon of the pepper; mix well. Cut the prosciutto sliced in half lengthwise. Place a half slice on each cutlet. Spread about 1/2 cup of the spinach mixture on each cutlet. Starting at a short end, roll up each cutlet using a wooden tooth pick to hold it. Place the rolled up cutlets in a 3 to 3 1/2 quart roasting pan, seam side down. Season with salt and remaining pepper. Pour the wine and the broth around the turkey rolls. Cover the pan and cook in the Sun Oven until tender, 1 to 1 1/2 hours. Using tongs, remove the turkey rolls from the pan. In a small bowl mix the flour with 2 tablespoons water. Set the pan over medium high heat and stir in the flour mixture. Continue cooking, stirring constantly, until sauce thickens, about 5 minutes. Carefully remove toothpicks from turkey rolls, slice and top with the sauce.

Nutritional Facts:

Serves: 6
Total Calories: 270
Calories from Fat: 106

More Recipes from the Sun Oven Cooking Cookbook:
Sun Oven Turkey Roulades with Spinach and Prosciutto
Sun Oven Cardamom-Honey Roast Turkey Thighs
Sun Oven Roast Turkey Thighs with Sage and Garlic
Solar Biscuits and Pot Pie
Solar Roasted Turkey
Solar Turkey Loaf
Turkey Thighs and Stuffing
Solar Baked Turkey and Biscuit Potpie
BBQ Turkey Thighs
Stuffed Turkey Breast