Turkey Involtini And Balsamic Sauce - cooking recipe

Ingredients

1 3/4 lb potatoes, peeled and cut into wedges
3 tbsp olive oil
2 None turkey breasts
4 slices prosciutto
3 1/2 oz arugula (about 5 cups)
1 2/3 cup chicken stock
2 tbsp balsamic vinegar
1 tbsp cornstarch, mixed with 2 tbsp water to make a slurry
None None steamed carrots and broccoli, to serve (optional)

Preparation

Preheat the oven to 400\u00b0F. Place the potato wedges on a large baking tray. Drizzle with 2 tbsp of the oil, season and toss to coat. Bake for 30-35 mins, turning occasionally.
Meanwhile, build the \"involtini\": cut the turkey breasts in half to create 4 \"steaks\" by placing each turkey breast on a cutting board. Place one hand on top of the turkey while you use a sharp knife to slice the turkey breast in half in a line parallel to your hand. Repeat with the other turkey breast. Season the turkey steaks then place a piece of ham on top of each steak, scatter over the arugula, then roll up and secure with cocktail sticks or toothpicks. Heat the remaining oil in a frying pan, add the involtini and cook for 10 mins, turning occasionally, until the meat is cooked through. Remove from the pan and keep warm.
To make the balsamic sauce, pour the chicken stock and vinegar into the frying pan and bring to a boil. Add the cornstarch slurry and stir vigorously, simmer for 2-3 mins until thickened. Season to taste.
Serve the involtini with the potato wedges and balsamic sauce. Serve with steamed carrots and broccoli, if using.