Spinach-Ricotta Rolled Turkey Breasts |
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Prep Time: 20 Minutes Cook Time: 23 Minutes |
Ready In: 43 Minutes Servings: 4 |
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6 points per serving. UPDATE: I just made this for the first time and DH RAVED about it, asking me to make it all the time. Instead of cooking it in the skillet as directed I cooked it in the oven at 350 for about 30 minutes. So much easier that way. Ingredients:
5 teaspoons olive oil |
1/4 cup shallots or 1/4 cup onion, minced |
10 ounces spinach, cleaned |
1/2 teaspoon table salt |
1/4 teaspoon black pepper |
1/4 cup part-skim ricotta cheese |
1 large egg, white(s) |
1/2 teaspoon lemon zest, freshly grated |
1 1/2 lbs skinless boneless turkey breasts, four 6-ounce pieces pounded 1/4-inch thin |
1/2 cup water |
Directions:
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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