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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Great combination of apple, mushrooms and spinach with a hint of lemon as a filling for the roulade. Taken from Light & Tasty. Ingredients:
1 cup tart apple, peeled and diced |
1 cup fresh mushrooms |
1/2 cup onion, finely chopped |
2 teaspoons olive oil |
5 ounces frozen chopped spinach, thawed and squeezed dry |
2 tablespoons lemon juice |
2 teaspoons lemon peel, grated |
3/4 teaspoon salt, divided |
1 pinch ground nutmeg |
4 (8 ounce) turkey breast tenderloins |
1/4 teaspoon pepper |
1 egg, beaten |
1/2 cup seasoned bread crumbs |
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.
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