Turkey cutlets with roasted pepper and mozzarella
¼ cup(s), packed, chopped, flat-leaf variety
1 medium clove(s), minced
¼ tsp, crumbled
1 tsp, finely chopped
Uncooked boneless skinless turkey breast
1 pound(s), cut into four 4 oz pieces
Roasted red peppers (packed in water)
3 oz, about 4 slices
Shredded part-skim mozzarella cheese
- Preheat the oven to 400°F. Spray a baking dish with olive oil nonstick spray. Combine the parsley, garlic, rosemary, and lemon zest in a small bowl.
- Place the turkey cutlets between 2 sheets of wax paper and pound gently to flatten slightly. Remove the wax paper. Rub each cutlet with the parsley mixture, place a red pepper slice on each cutlet, and sprinkle with the cheese. Roll up gently from the wide end and secure the rolls with toothpicks. Place, seam-side down, in the baking dish. Bake until cooked through, about 20 minutes.
- Serving size: 1 turkey roll