Turkey Rolled with Roasted Red Pepper and Mozzarella
- Total Time
Gremolata, a combination of parsley, lemon zest and garlic, is typically sprinkled over osso buco. Here it adds a fresh flavor to turkey cutlets.
fresh parsley¼ cup(s), chopped
garlic clove(s)1 clove(s), medium, minced
dried rosemary¼ tsp
lemon zest1 tsp, coarsely chopped
uncooked boneless skinless turkey breast1 pound(s), four 4 oz pieces
roasted red peppers (packed in water)½ cup(s), (water-packed), or about 4 pieces
part-skim mozzarella cheese½ cup(s), shredded, shredded
- Preheat the oven to 400°F; spray the broiler rack with nonstick cooking spray. In a small bowl, mix the parsley, garlic, rosemary and lemon zest.
- Layer turkey breasts between 2 sheets of wax paper; pound gently to flatten slightly. Remove wax paper. Rub each piece of turkey with parsley mixture; place a red pepper slice over each and sprinkle with cheese. Roll up gently from the wide end; secure the rolls with toothpicks. Place, seam-side down, on the broiler rack. Bake until cooked through, about 20 minutes.