• Place turkey breast on cutting board. With sharp knife held horizontally and starting at rounded side, cut almost but not all the way through; open like book. Lay flat; using scaloppine pounder or heavy skillet, flatten to 1-inch thickness.
• Preheat oven to 375°F. Grease 13- x 9-inch baking pan with oil. Heat 2 tbsp olive oil in sauté pan set over low heat; cook garlic for 2 minutes or until fragrant. Add spinach, tossing to coat well; cover and increase heat to medium-high. Cook for 2 minutes or until wilted; drain any liquid.
• Scatter spinach over turkey. Season with salt; sprinkle with pepper and cheese. Starting at one short end, roll up. Tie with kitchen string at 3-inch intervals. Season all over with salt and coat well with oil. Place diagonally in prepared pan.
• Roast for 1 hour or until instant-read thermometer inserted in center reads 165°F. Transfer to cutting board; let stand for 15 minutes or until internal temperature rises to 170°F. Remove string and slice turkey.
• Meanwhile, pour any pan juices into microwaveable measuring cup; skim off fat. Pour 1/2 cup hot water into baking pan, scraping up any browned bits; add to measuring cup. Microwave for 1 minute; drizzle over turkey slices.

Tip:

• If the pan juices start to brown too deeply when roasting turkey, add scant amounts of hot water to pan.
• The turkey breast may be served as a sliced cold meat for a picnic or patio party. Roast and then cool the turkey; wrap well in foil. Refrigerate for up to 2 days; cut into thin slices and arrange in spiral on a serving platter.

Recipe Provided by Chef Sharon Sanders