Oldtimr

5 or 6 oz package herbed goat cheese or basil and garlic goat sheese room temp.

3 oz package phila cream cheese with chives room temp

Large jar roasted red bell peppers

jar of sun dried tomatoes in oil

1/2 cp good brandy, VSOP if you have it

some fresh Arugula or young spinach leaves

One turkey breast filleted off breast bone

salt
fresh ground black pepper
3 tbl sp butter
3 tpb sp olive oil

with a very sharp knife cut your breasts fillets in half leaving a hinge so they open like a book. Then open the fillets and with a meat pounder pound out the fillets so they are thinner and uniform thickness.

take your room temp cheeses and mix together

place your spinach or arugula leaved in boiling water for about a half

minute then plunge them in ice water and ice. remove from ice water and pat dry.

remove enough roasted peppers from the jar and cut in half the long way so you have two flat pieces from each one, enough to make a row of pepper halves down the center of the breast fillet.

remove from jar and drain enough sun dried tomatoes to make another row the length of the fillets.

Salt and pepper the fillets on both sided, then spread a thin layer of the cheese mixture on the inside of the fillets. Next lay a double row of leaves down the center of the bottom fillets. Next make a row of sundried tomatoes just about one inch back from the edge of the fillets, then make a row of the roasted pepper halves just behind the tomatoes. Close the top half of the fillets over the bottom half with the filling and close all the way around using tooth picks or turkey trussing pins.

Next melt the butter and add the olive oil to a large skillet, if your skillet isn't large enough yoy may have to use two skillets, just double the butter, oil and brandy. On medium heat saute both sides of the turkey breasts till they have some color. Remove from the skillet and sit aside on a platter and add the brandy to the skillet and reduce by half scrapping any thing that is on the bottom of the skilled with a wooded spatula or similar device to get the flavor incorporated. When Brandy is reduced place the breast fillets back in the skillet and put a lid on the skillet and cook at low medium heat for about ten minutes or you are sure the meat is done, it doesn't take long because they were already mostly cooked. When done, put on platter and drizzle the pan juices with the brandy over the fillets, rest for about 10 minutes and serve. You can omit the spinach or Arugula if you like.