Turkey Roulades Recipe

Directions:

1. In a large nonstick skillet coated with nonstick cooking spray, sauté the apple, mushrooms and onion in oil until tender.
2. Remove from the heat; stir in the spinach, lemon juice, lemon peel, 1/4 tsp salt and nutmeg.
3. Make a lengthwise slit down the center of each tenderloin to within 1/2 inch of bottom. Open tenderloins so they lie flat; cover with plastic wrap.
4. Flatten to 1/4 inch thickness. Remove plastic; sprinkle turkey with pepper and remaining salt.
5. Spread spinach mixture over tenderloins to within 1 inch of edges.
6. Roll up jelly-roll style, starting with a short side; tie with kitchen string.
7. Place egg and bread crumbs in separate bowls. Dip roulades in egg, then roll in crumbs.
8. Place in an 11 x 7 x 2 inch baking pan coated with nonstick cooking spray.Bake, uncovered, at 375°F for 40-45 minutes or until a meat thermometer reads 170 degrees.
9. Let roulades stand for 5 minutes before slicing.