Turkey Breast Stuffed with Macerated Dried Fruit

In small saucepan, bring fruit and wine to simmer; simmer until liquid is reduced by half and fruit is tender, about 10 minutes. Let cool; add parsley, rosemary, thyme and pepper.

With sharp knife held horizontally at thick long side of turkey breast, cut each breast in half to within 1 inch (2.5 cm) of opposite edge; open like book. Cover turkey with waxed paper; pound to 1/2-inch (1 cm) thickness.

Spread each with half of the fruit mixture. Starting at skinless edge, roll up; tie with string at 3-inch (8 cm) intervals. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)

In large skillet, heat oil over medium-high heat; brown each stuffed breast. Transfer to rack in roasting pan; roast in 350°F (180°C) oven until juices run clear when turkey is pierced and thermometer registers 180°F (82°C), about 50 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes. Cut into 1/2-inch (1 cm) thick slices.