Ingredients

• Olive oil for coating
• 1 package Honeysuckle White® Turkey Breast
• 4 slice mozzarella cheese
• 1 small bunch fresh basil leaves
• Salt and freshly ground pepper
• 1/4 cup salted butter, at room temperature
• 1 large clove garlic, minced
• 1/8 teaspoon cayenne pepper

Directions

1. Prepare your gas or charcoal grill for medium-high direct heat grilling. Oil the grill rack.
2. Butterfly the turkey breasts using a long, thin, sharp knife. Cut each turkey tenderloin horizontally into the thickest part, to within 1/2-inch of the other side (so that it can be opened like a book). Cut in half completely the other way so one split turkey breast is two portions.
3. Open the tenderloin like a book and place between sheets of plastic wrap. Pound lightly, using a meat mallet, to even out the thickness. Remove the top sheet of wrap.
4. Place 1 slice of cheese and a few basil leaves on one half of the breast. Sprinkle with salt and pepper and roll the breast or fold in half.
5. Coat with a little olive oil, and sprinkle both sides with salt and pepper.
6. In a small bowl, combine the remaining 3 ingredients with a fork and mix well. Form into a log in waxed paper and refrigerate until ready for use.
7. Grill turkey breasts for 3 to 5 minutes on each side, or until no longer pink in the center.
8. Top each breast