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Prep 25 mins
Cook 30 mins
- 8 thin turkey cutlets, 2 ounces each,1/4 inch thick
for the stuffing
- 1 lb chopped fresh spinach (, or 10 ounces frozen chopped spinach, thawed and well drained)
- 1 1⁄4 cups part-skim ricotta cheese
- 1⁄3 cup chopped yellow onion
- 3 tablespoons grated parmesan cheese
- 1 teaspoon olive oil
- 1 egg white, lightly beaten
- 2 tablespoons reduced-sodium chicken broth
- Preheat oven to 350*.
- Spray a shallow baking dish with vegetable cooking spray.
- To prepare stuffing, in a large bowl, combine spinach, ricotta, onion, parmesan and oil.
- Mix well.
- Reserve 1/2 cup of mixture.
- Add egg white to remaining mixture.
- Lay cutlets flat on work surface.
- Spread 2 Tablespoons of stuffing over each cutlet.
- Tightly roll up cutlets, jelly-roll style.
- Press edges together.
- Place in prepared pan, seam side down.
- Bake until cooked through, about 30 minutes.
- While turkey is baking, place reserved spinach mixture and broth in a blender.
- Process until smooth, about 30 seconds.
- Transfer to a small saucepan; heat over low heat for 2 minutes.
- Spoon 2 tablespoons of sauce on each serving plate and top with slices of turkey, cut at an angle.
I thought these were a bit boring. I added a bit of garlic to the stuffing, and marinated the turkey in some pressed garlic cloves, but it was still missing something. I'm not sure if I'll make this again.
Excellent. Don't overcook or they dry out. Perfect for a low fat or body building diet.