Spinach-ricotta rolled turkey breasts
3
Points®
Total time: 43 min • Prep: 20 min • Cook: 23 min • Serves: 4 • Difficulty: Easy
Upgrade your favorite poultry dinner with this stuffed turkey stunner. Simple to prepare in less than 45 minutes, your family will ask for this one again and again. Turkey cutlets filled with a spinach-ricotta mixture, brightened by a touch of lemon zest and a rich pan sauce beg for a bed of steamed rice to collect all the flavorful juices. A side of steamed green beans or broccoli will fill the plate with a hit of veggies. Add more interest to your filling with some sun dried tomatoes or try this filling with chicken cutlets. Either way, this recipe is a total keeper.
Ingredients
Olive oil
5 tsp
Shallot
¼ cup(s), chopped, or onions, minced
Spinach
10 oz, cleaned
Table salt
½ tsp
Black pepper
¼ tsp
Part skim ricotta cheese
¼ cup(s)
Egg whites
1 large
Lemon zest
½ tsp, freshly grated
Uncooked boneless skinless turkey breast
1½ pound(s), four 6-ounce pieces pounded 1/4-inch thin
Water
½ cup(s)
Instructions
1
In a large nonstick skillet over moderate heat, warm 2 teaspoons of oil. Add shallots and cook until shallots begin to brown, stirring occasionally, about 1 to 2 minutes.
2
Cook spinach in microwave according to package directions; set aside.
3
Mix salt and pepper together in a small bowl, set aside.
4
Mix spinach with shallots. Add cheese, egg white, zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
5
Sprinkle turkey cutlets with remaining salt and pepper mixture. Divide spinach mixture among cutlets and spread evenly over top, leaving a 1/3-inch border; roll up and secure with toothpicks.
6
Wipe out skillet. Add remaining 1 tablespoon of oil and cook cutlets over moderate heat until browned and almost cooked through, about 17 minutes. Add water and continue to cook until cooked through, about 2 minutes more. Remove to a serving plate, remove toothpicks and scrape up any browned bits on the bottom of the pan. Pour pan sauce over turkey and serve. Yields 1 cutlet per serving.
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