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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you don't eat carrots, just leave them out and add another 1/2 cup of chopped onion. Ingredients:
1 (3-pound) boneless turkey breast, skinned and trimmed of fat |
cooking spray |
1 teaspoon butter |
1/2 cup finely chopped onion |
1/2 cup chopped mushrooms |
1/2 cup shredded carrot |
1 cup whole wheat breadcrumbs |
1/4 cup chopped fresh parsley |
1/4 cup fat-free, less-sodium chicken broth |
1/2 teaspoon grated lemon rind |
2 teaspoons lemon juice |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 large egg, lightly beaten |
2 tablespoons butter |
1 tablespoon white wine worcestershire sauce |
Directions:
1. Preheat oven to 325°.
2. Place turkey breast on plastic wrap. From center, slice horizontally through thickest part of each side, almost to outer edge; flip each cut piece. Flatten to 1/2-inch thickness, using a mallet or rolling pin.
3. Coat a large nonstick skillet with cooking spray; add 1 teaspoon butter. Place over medium-high heat until hot. Add onion, mushrooms, and carrot; sauté until crisp-tender. Stir in breadcrumbs and next 7 ingredients. Spoon over turkey, leaving a 2-inch border at sides; roll up, jelly roll fashion, starting at short side. Tie at 2-inch intervals with string. Place, seam side down, on a broiler pan coated with cooking spray.
4. Bake at 325° for 45 minutes. Combine 2 tablespoons butter and Worcestershire sauce; brush over turkey. Bake an additional 1 1/2 hours or until a meat thermometer registers 180°, brushing with butter mixture after 1 hour. Remove string; let stand 10 minutes before slicing into 8 equal portions.
5. carbo rating: 4
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