Turkey Roulades
Kelly
ingredients
- 1 cup diced, peeled tart apple
- 1 cup diced fresh mushrooms
- 1/2 cup finely chopped onion
- 2 tsp. olive oil
- 5 oz. frozen chopped spinach, thawed and squeezed dry
- 2 tbsp. lemon juice
- 2 tsp. lemon zest
- 3/4 tsp. salt, divided
- Pinch ground nutmeg
- 4 turkey breast tenderloins (8 ounces each)
- 1/4 tsp. 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 heat; stir in the spinach, lemon juice, lemon zest, 1/4 tsp. salt and nutmeg.
- 2
Make a lengthwise slit down the center of each tenderloin to within 1/2 inch of the bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-inch thickness. Remove plastic wrap; sprinkle turkey with pepper and remaining salt.
- 3
Spread spinach mixture over tenderloins to within 1 inch of the 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 a 11x7 inch baking pan coated with cooking spray. Bake, uncovered, at 375°F for 40-45 minutes or until a meat thermometer reads 170°F. Let stand for 5 minutes before slicing.
Source: Kelly
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