Turkey Saltimbocca

I tried a new recipe for chicken saltimbocca, and though it looked really cool, I didn't like it at all!  I took it as a challenge to make my own that looked just as good, but tasted good as well.  This recipe passed the taste test and the eye-pleasing test. It was a hit with the whole family.  I think the provolone cheese was what made it sooooo yummy.  I used freeze dried spinach, but frozen spinach that has been thawed with the excess moisture squeezed out would work just as well.  Make sure you use a good quality bacon.  I like applewood smoked.

4 turkey breast cutlets
4 slices of bacon, cut in half
4 tsp basil pesto
1/3 cup chopped spinach
4 slices provolone cheese

Preheat the oven to 400 degrees.  In an oven proof skillet, fry the bacon over medium heat until cooked through, but not crisp.  Remove bacon from pan and drain on paper towels.  Remove all but 1 tablespoon of bacon fat from the pan.

Pat the turkey cutlets dry and salt and pepper each side, if desired.  Spread one teaspoon of pesto on each cutlet.  Place two bacon slice halves on top of the pesto on each cutlet.  Place a slice of provolone cheese over top of the bacon.  Evenly divide the spinach between each cutlet and sprinkle on top of the cheese.  Roll up each turkey cutlet like a jellyroll, beginning at a small end and secure with a toothpick.  Cook the turkey rolls in the skillet over medium high heat, turning to brown each side, about 2 minutes per side.  You may need to add a bit of olive oil to the skillet to keep the turkey from sticking.

Transfer the pan to the oven and cook for an additional 12 - 15 minutes, or until cooked through.  Remove the toothpicks before serving.  This goes really well with Fettucini Alfredo.