8 turkey breast cutlets (about 1 pound), Or Chicken Brest
1 tablespoon Dijon-mayonnaise blend
8 slices deli ham
8 slices provolone cheese
½ teaspoon poultry seasoning
½ teaspoon pepper
8 bacon strips
SAUCE:
⅔ cup Dijon-mayonnaise blend
4 teaspoons 2% milk
¼ teaspoon poultry seasoning
Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside.
Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon.
Cook roulades in a large skillet over medium-high heat until bacon is crisp and turkey is no longer pink, turning occasionally, 12–15 minutes. Combine sauce ingredients; serve with roulades.
