Prep: 10 min; Cook: 10 min - Easy
Serves 4 - 6

Quick and easy as well as tasty and satisfying.

• 4 turkey breasts, trimmed and flattened
• 2 TBSP unsalted butter
• 4 thin slices of prosciutto
• 1 - 2 cups grated or 4 slices thinly-sliced cheese: groviera (Gruyere), or fontina, Emmentaler, Jarlsberg, Swiss, raclette
• 1/2 cup white wine (optional for de-glaze)
• Salt and pepper to taste

Skillet large enough to hold the fillets (best if you can cook and serve all at once).

MELT the butter in the skillet on low-medium heat. Add the turkey breasts, lightly brown both sides - about 2 minutes each.

TURN again (so the hot side is up), lay on a piece of prosciutto and add the cheese.

THE dish is ready when the cheese starts to melt down into the buttery pan - about 3 more minutes.

SERVE, pouring remaing juices over turkey.