Ham-and-Swiss turkey rolls
These stuffed turkey roll ups look and taste special, but fortunately they don’t take a lot of time to prepare. Substitute chicken breast halves or chicken breast cutlets for the turkey. If you use regular-sized chicken breasts, lay the halves between two sheets of plastic wrap or in a zip-top plastic bag and pound them gently with a meat mallet or small, heavy skillet until they’re thin enough to roll up easily. You can stir some dried herbs into the breadcrumbs to add some extra flavor and color to the crisp coating. Oregano, basil, or thyme would all be delicious.
Uncooked boneless skinless turkey breast
1 pound(s), 4 (1⁄4-pound) cutlets
Cooked lean ham
4 oz, 4 (1-ounce) slices
Low fat Swiss cheese
2 oz, 2 (1-ounce) slices
Dried plain breadcrumbs
Fat free mayonnaise
Reduced-sodium chicken broth
- Top each cutlet with a slice of ham and then a half slice of cheese. Roll the cutlets up jelly-roll fashion and secure with toothpicks.
- Spread the bread crumbs on a plate or a sheet of wax paper. Using a pastry brush, coat the turkey rolls with mayonnaise; dip in the crumbs, pressing down to coat.
- Spray a nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey rolls and cook, turning occasionally, until browned all over, about 5 minutes. Add the wine, broth, and butter; bring just to a boil. Cover, reduce the heat, and simmer until the turkey is cooked through and the sauce thickens, about 5 minutes longer. Remove the toothpicks before serving. Yields 1 roll per serving.