Turkey rolled with roasted red pepper and mozzarella
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Gremolata, a combination of parsley, lemon zest, and garlic, is typically sprinkled over osso buco. Here it adds a fresh flavor and really brightens up the simple turkey breast. Roasted red peppers add great color and another texture, and another taste element, but water packed sun dried tomatoes would also work well in this dish if red peppers are not your favorite. In place of dried rosemary feel free to substitute fresh if it's growing in your garden or you happen to have some on hand in the fridge. This dish makes a great dinner served with rosemary roasted potatoes or couscous and sauteed greens.
Ingredients
Fresh parsley
¼ cup(s), chopped
Garlic
1 clove(s), minced
Dried rosemary
¼ tsp
Lemon zest
1 tsp, coarsely chopped
Uncooked boneless skinless turkey breast
1 pound(s), four 4 oz pieces
Roasted red peppers (packed in water)
½ cup(s), (water-packed), or about 4 pieces
Part skim mozzarella cheese
½ cup(s), shredded, shredded
Instructions
1
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.
2
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.
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