A great easy recipe to make with spectacular results. The turkey breast is pounded, stuffed and rolled with a tasty sundried tomato and black olive sauce.

To prepare the turkey: On a work surface, butterfly the turkey breasts. With a meat pounder or heavy skillet, flatten to ½ inch thickness. If the breast is very thick trim some excess and use it in the stuffing.

Prepare the filling: In a food processor, place the turkey breast with the sundries tomato, tomato paste, garlic cloves, and process until very smooth. Stop the machine; add the egg whites, thyme, salt and pepper and process again. Add the whipping cream and process briefly. The color of the mousse should be pink, add extra tomato paste if necessary. Remove the bowl of the machine and mix in the chopped chives. Keep in refrigerator until use.

Stuffed the breast: Preheat the oven to 375°F. Coat a large baking pan with oil.

Scatter the filling over the turkey breast. Starting at one short end, roll into a cylinder. Tie with kitchen string at 3-inch intervals. Season all over with salt and coat well with oil, and wrap in aluminum foil, place the roll on the prepared pan.

Roast, adding scant amounts of hot water if the pan juices start to brown too deeply, for about 1 hour, or until an instant-reading thermometer inserted in the center registers 165° F. Remove to a cutting board. Allow to sit for at least 10 minutes, until the internal temperature rises to 170°F, before removing foil, string and slicing.

For the sauce: Sweat the shallot on low heat in ¼ oz butter for 2 minutes. Deglaze with white wine add sun dried tomato julienne and olives, reduce by half on medium heat. Then add veal stock and cook for 30 minutes.

When the meat is cooked, discard the fat. Deglaze the roasting pan with ½ cup water, scraping to remove any browned particles. Add to the sauce, taste and rectify the seasoning.

For serving: Serve the slices with the sauce underneath or in a sauce pan.