Turkey Rolls Stuffed with Pimiento and Feta

Total time: 40 minutes
    Turkey is a rather bland meat, lending itself very well to be stuffed with bright flavors.  If you can't get thin turkey cutlets, you could use veal cutlets or chicken breasts, pounded thin.

 Ingredients:

• 2 - 3 turkey cutlets, thin, 10oz (300gr) total weight
• 2 slices prosciutto
• 3oz (90gr), net weight, pimiento, cut into strips    substitute roasted red pepper
• 1.5oz (45gr) feta cheese
• handful fresh marjoram leaves   substitute 1 tsp dried
• 2 tbs snipped garlic or regular chives   substitute 1 tbs dried
• 1 tbs olive oil
• 1/3 cup (3oz, 90ml) chicken stock
• 1/3 cup (3oz, 90ml) white wine
• 1/3 cup (3oz, 90gr) Greek yogurt
• 2 tsp cornstarch dissolved in 1 tbs water

 Instructions:

• Lay turkey cutlets flat, pounding to thin or even out if needed. 
• Lay Prosciutto on turkey.
• Lay pimiento strips on Prosciutto, spreading evenly. 
• Crumble feta cheese and sprinkle on pimientos. 
• Top with herbs.
• Starting from one narrow end, roll up and tie securely with kitchen string.
• Heat oil in medium skillet.
• Add rolls and brown well on all sides.
• Add wine, stock, cover and simmer for 20 minutes.
• Remove rolls and keep warm.
• Increase heat under skillet and add cornstarch mixture, stirring until thickened.
• Stir in yogurt and remove from heat.
• Remove string from rolls, cut each in half (looks nicer), spoon a bit of sauce over and serve.