An easy to do recipe for Turkey Breast Stuffed With Spinach and Feta Cheese
Butterfly the two breasts and pound lightly to flatten. Be careful when you pound them the turkey breasts are delicate and will tear easily; set aside.
In a medium bowl combine spinach, cheese, and cayenne pepper. Divide the mixture between the two breasts.
Roll each breast up and tuck in the ends. Secure with toothpicks, be sure to count how many you put into each so when you remove them, you get them all. Tie together with kitchen string to hold them together while cooking.
In a small bowl combine oil, paprika, kosher salt, and black pepper; brush evenly over tenderloins.
In an oven proof pan, melt two tablespoons butter and add one tablespoon olive oil. When hot, add the turkey breasts and brown on each side.
Drizzle a bit more olive oil, if necessary and transfer pan to oven to continue cooking.
Roast in oven for about 15 minutes per side or until meat is no longer pink. Remove toothpicks or string and discard. Slice tenderloins crosswise when serving.