Stuffed Turkey Roulade with Peas and Cream Cheese

 Drain peas in a colander.

Rinse turkey breast, pat dry, place between two sheets of plastic wrap and flatten with a meat tenderizer.

Rinse herbs, shake dry, pluck off leaves and chop finely. Rinse lemon in hot water and grate zest, squeeze juice. In a bowl, combine cream cheese with peas, herbs and 1/2 teaspoon of lemon zest, season with salt, pepper and a dash of lemon juice.

Season meat lightly and spread with cream cheese and pea mixture. 

Roll up from the shorter side and tie with a kitchen string.

Peel garlic and squeeze through the garlic press. Mix with 1 teaspoon of olive oil and add to pesto, mix well.

Heat remaining oil in a pan and brown roulade on all sides. Brush with pesto and cook in preheated oven at 200°C (approximately 400°F) for about 1 hour. Gradually add broth to the pan. Remove roulade from the pan and remove kitchen string. Thicken cooking sauce with corntarch, if desired. Slice turkey roulade.