 |
Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
âThe filling in this recipe goes so well with turkey,â writes Kari Wheaton from Beloit, Wisconsin. âI love the hint of lemon, the savory combo of apples, mushrooms and spinachâ¦and the bread-crumb coating adds a nice crunch.â Ingredients:
1 cup diced peeled tart apple |
1 cup chopped fresh mushrooms |
1/2 cup finely chopped onion |
2 teaspoons olive oil |
5 ounces frozen chopped spinach, thawed and squeezed dry |
2 tablespoons lemon juice |
2 teaspoons grated lemon peel |
3/4 teaspoon salt, divided |
pinch ground nutmeg |
4 turkey breast tenderloins (8 ounces each) |
1/4 teaspoon pepper |
1 egg, lightly beaten |
1/2 cup seasoned bread crumbs |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon peel, 1/4 teaspoon salt and nutmeg.
2. Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt.
3. Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs.
4. Place in an 11-in. x 7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 170°. Let stand for 5 minutes before slicing. Yield: 8 servings.
|
|