Stuffed Turkey Breast Roulade

6-7 lb. Turkey breast, bone-in
2 ea. Egg whites
1/4 cup Heavy cream
1/2 cup Monterey Jack cheese, grated
1 15 oz. can Glory Foods® Black Beans and Rice, drained
Salt and pepper, to taste

Preheat oven to 350 degrees.
Remove skin from the turkey breast and discard. Debone each side of the breast and trim and discard any fat. Remove and clean each tenderloin, cut into 1/2” chunks and refrigerate. Trim any remaining usable meat from the breastbone and refrigerate.
Lay both halves of the prepared breast skin side down on a cutting board and make a shallow cut (about 1/2") along the thickest part of each half of the breast (about 2 to 3") to slightly butterfly the meat, making a uniform thickness across.
Place a piece of plastic wrap over one of the halves and carefully pound with a meat mallet to spread the meat to a 10” x 8” rectangle. Trim any of the pounded meat to ensure the rectangle shape. Refrigerate these trimmings and repeat this process for the other half of the breast. Refrigerate the pounded breast.
To make the filling, place all the trimmed meat and cut tenderloin into a food processor. Add egg whites and heavy cream and process until smooth. Transfer the turkey mixture into a bowl. Fold in the cheese and black beans and rice to make your filling.
Remove the pounded breast from the refrigerator and evenly portion and spread the filling over each half, leaving about a 3/4" border. Starting at the narrow end, roll each breast tightly. Spray two large pieces of foil with nonstick cooking spray. Tightly wrap each roll with the foil, twisting the ends to ensure a uniform roll.
Place the turkley rolls in the oven and roast to an internal temperature of 150 degrees. Carefully remove from the oven and remove the foil. Increase the oven temperature to 425 degrees and return to the oven. Once the internal temperature reaches 165 degrees and they are slightly brown, remove from the oven.
Let rest for 10 to 15 minutes before cutting.