1 large fresh debonned,skinned, turkey breast
1/2 ts ea thyme/savory
1/3 cup dried bread crumbs
1/4 cup shredded parmesan cheese
1 slightly beaten egg white
1 ts olive oil
7 oz jar roasted,drained sweet red peppers
1 more ts olive oil
1 ts white wine vinegar
sea salt & pepper
Spread turkey breast onto a cutting board between sheets of heavy duty plastic wrap or waxed paper. Working from the center to the edge pound lightly* with the flat side of a meat mallet to form a 11 X 7 inch rectangle.
Stir together the thyme, savory, bread crumbs, shredded parmesan cheese and the egg white in a medium bowl. Spread evenly over the rectangular turkey breast. Roll tightly starting with the "short" side. Tie with heavy cotton string or butcher's twine at 1 1/2 inch intervals.
Brush all surfaces of the turkey with 1 ts olive oil and sprinkle with pepper. Place in a baking dish and cook at 325F for about 1 hr basting regularly with it's own juices.
For the sauce, place roasted peppers, the other ts olive oil, wine vinegar, garlic and the salt/pepper in a food processor/blender. Process/blend until pureed. Place in a saucepan and cook over medium heat until heated through.
To serve, remove the string from the cooked turkey roll, and slice while hot and lay over a coulee of sauce on a decorative plate.
To cut corners you can also just "stuff" the breast with the mixture and cook "a la cordon bleu".