Butterfly the breasts and separate. Using plastic wrap flatten out the breast so they are thinner.
Once they are thin lay one and a half pieces of turkey on them.
Then add half of the sundried tomatoe slices to each breast.
Take the cheese and divide it between each breast. Try to keep it away from the sides so that when you roll it you don’t loose much of it.
Roll up the breast into tight rolls. Using plastic wrap lay out one breast. Take the end and roll it up, being sure not to wrap the plastic into the inside of the roll. Once it is rolled tighten the ends so that it doesn’t unroll, kind of like a piece of candy.
Once the rolls are ready sit them on a plate and place in the refridgerator for 10-15 minutes.
**Now is a good time to start the green beans. **
Heat Coconut oil in pan.
Once they have set up some remove them from the plastic. Use toothpicks to keep it rolled.
Season each side with garlic powder, onion powder, parsley and salt and pepper.
Brown each side of the meat.
Put a piece of foil on a cookie sheet and place a roasting rack on top.
Once all sides are browned place each roll on the rack.
Bake for 15 minutes at 425*F
Heat oven to 425*F.
If using fresh green beans rinse and cut ends off. If using frozen place with water covering in a microwave safe bowl and microwave for 3 minutes.
In a bowl combine, green beans, oil, garlic powder, onion powder, salt and pepper. Toss to coat.
On a lined baking sheet spread green beans evenly. Bake for 20-25 minutes.