1. Butterfly the turkey breast by slicing it horizontally, without cutting all the way through. Open it like a book.

2. Cover the turkey with plastic wrap and gently pound it to an even thickness using a meat mallet.

3. In a skillet over medium heat, cook the pancetta until crisp.

4. Add the garlic and sauté until fragrant, about 30 seconds.

5. Add spinach and cook until wilted. Remove from heat.

6. In a bowl, mix the spinach mixture with cream cheese, sun-dried tomatoes, Parmesan, thyme, and parsley. Season with salt and pepper.

7. Spread the filling over the turkey breast, leaving a 1-inch border around the edges.

8. Roll the turkey up tightly, jelly-roll style. Tie with kitchen twine to secure.

9. Preheat the oven to 375°F (190°C).

10. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the rolled turkey on all sides until golden.

11. Transfer the skillet to the oven. Roast for 40–50 minutes, or until the internal temperature reaches 165°F (74°C).

12. Let the turkey rest for 10 minutes before slicing.

13. Slice into medallions and serve warm, garnished with fresh herbs.