Spinach & Gouda Stuffed Turkey Breasts

Preheat oven to 350 degrees F. Lightly grease with olive oil a deep sided baking or casserole dish.

In a large skillet set over medium to high heat add the olive oil and garlic. Stir for a minute and add the diced tomatoes. Let cook for about 5 minutes until they begin to soften. Stir occasionally. Add all the white wine at once and leave to simmer for about 5-8 minutes or until the wine reduces and you have what looks like a sauce. Add the tomato paste and stir well.

Add oregano, basil, fresh parsley and season with salt and pepper. Stir well and add the spinach. Stir until the spinach has wilted, about a minute, and then remove from heat.

Lay out the turkey breast on a clean cutting board. Cut each turkey breast open through the middle. With each turkey breast opened up, fill evenly with the mixture and top with cheese. Reserve about 1/4 of the filling mixture and 1/2 cup of the cheese for the top.

When they are filled. Fold them over and place them in the baking dish. Spoon over remaining tomato mixture and top with cheese. Bake for 25 minutes or until the turkey has cooked completely.

Remove from oven. Serve the pan juices poured over the top of the turkey.