Espresso and Lime

0 Preheat your oven to 375 degrees 
1 Place a large skillet over medium heat 
2 Cook 4 strips of bacon until crisp and then transfer the bacon onto a plate and set aside for now
3 Add a diced medium yellow onion into the skillet and cook until tender
4 Add minced 3 cloves of garlic and cook for 60 seconds 
5 Add 1/4 cup of chicken stock and the chopped kale and cook until the kale has softened and transfer into a large bowl
6 Crumble the crisp bacon and add it into the bowl along with 1/2 cup of finely shredded parmesan and 1 cup of breadcrumbs. Mix until combined and set aside
7 Butterfly the turkey breast and pound equally thin
8 Spread the filling over the turkey
9 Wrap the turkey as you would a cinnamon roll and use 4 strands of kitchen twine to secure the roll
10 Place the roll in a deep baking dish and roast for 60-75 minutes brushing the roll with melted butter every 20 minutes or so 
11 The roll is done when it is deeply golden and the internal temperature reaches 145 degrees 
12 Allow the roulade to rest for 10 minutes before slicing