- 2 turkey breasts, pounded to an even thickness - Salt and freshly ground black pepper - 2 tablespoons olive oil - 1 cup fresh spinach leaves - 1/4 cup sun-dried tomatoes, chopped - 2 cloves garlic, minced - Fresh thyme and rosemary sprigs - Zest of one lemon

1. Preheat your oven to 375°F (190°C). 2. Season the turkey breasts with salt and pepper on both sides. 3. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. 4. Add spinach and sun-dried tomatoes to the skillet, cooking until the spinach wilts slightly. 5. Lay the turkey breasts flat and spread the spinach mixture evenly over each breast. 6. Sprinkle lemon zest, thyme, and rosemary over the filling. 7. Roll up each turkey breast tightly and secure with kitchen twine or toothpicks. 8. Place the roulades in a baking dish and drizzle with olive oil. 9. Bake for about 35–40 minutes or until the turkey is cooked through and juices run clear. 10. Let rest for a few minutes before slicing.