Spring into summer with Italian spring rolls

My cooking has nothing on Italy's, but after a few short classes there, time spent in Florence with my practically chef of a roommate, Shawn, and my handy Tuscan cook book at my side, it's no surprise that I've been cooking up quite a bit of Italian food these days. One of my favorite recipes (and one that's thankfully not loaded up on carbs like a few I cave and make on occasion) is one I learned in a cooking class at a lovely bed and breakfast in Sienna, Italy. This delicious, easy to make turkey (or chicken) roll up with salty and savory tones is a wonderful choice for a summer evening and is perfectly complimented with a light eggplant Caprese salad and a glass of Zinfandel on the side. So embrace your inner Italian and consider cooking this meal up.

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ingredients  (serves 4)

4 turkey breasts, thinly cut (or chicken breasts)
1 carton of grape tomatoes
4 slices of Italian prosciutto
2 slices of Swiss Cheese
Minced garlic
Olive oil
Salt and Pepper
Tomato sauce
Toothpicks

Directions

1. Butterfly or pound turkey breast, if not thin (it is difficult to cook breast roll up all the way through, so the thinner the cut, the better) and salt both sides with a pinch
2. Lay half slice of Swiss on each breast, followed by a slice of proscuitto; roll breast with proscuitto and cheese on the inside, using a toothpick to hold roll in place
3. Quarter one carton of grape tomatoes
4. In sauce pan add olive oil, salt, pepper, garlic, and quartered tomatoes; place on light to medium heat for approximately 5 minutes before adding tomato sauce (add sauce to taste, for thicker consistency add more tomato sauce)
5. In separate pan, cover bottom with olive oil and put spring rolls on medium heat for 7 minutes before removing toothpick and flipping to cook opposite side for 7; make certain inside of breast is cooked before removing from heat
6. Plate spring roll, adding tomato sauce over top

optional side: eggplant caprese 

Eggplant, mozzarella, tomato, and basil are all that is needed. Simply slice the eggplant, salt both sides and put in oven on broil until slightly browned. Remove from oven and add tomato and mozzarella on each eggplant slice. Put back into the oven until cheese is slightly melted. Add basil to the top of each tower, and voila!