Glazed turkey rolls
Unprepared rice pilaf mix
1 medium, cored and diced
1 rib(s), medium, stalk, thinly sliced
Uncooked boneless skinless turkey breast
Extra lean 4% fat deli-sliced ham
3 oz, about 4 thin slices
- In a medium saucepan, bring 2 cups water to a boil. Add rice pilaf with its seasoning packet, pear, celery and raisins. Reduce heat and simmer, covered, until water is absorbed, 20-25 minutes. Remove from heat.
- Preheat oven to 375 F; lightly spray a 1 1/2-quart baking dish with nonstick cooking spray.
- Layer turkey cutlets between 2 sheets of wax paper; pound gently to flatten slightly. Remove wax paper. Top each cutlet with a slice of ham and spread each with about 1/4 cup rice to within 1/2-inch of edge. Roll up gently from wide end; secure rolls with toothpicks. Spoon remaining rice pilaf into baking dish. Place turkey rolls, seam-side down, on pilaf. Sprinkle with salt and pepper. Bake, covered with foil, about 30 minutes.
- Meanwhile, melt preserves in a small saucepan over low heat. Press through a sieve into a small bowl; discard solids. Brush preserves over rolls; bake 10 minutes longer.