Spinach-Ricotta Rolled Turkey Breasts

From Weight Watchers website in 2009. 6 points per serving. UPDATE: I just made this for the first time and DH RAVED about it, asking me to make it all the time! Instead of cooking it in the skillet as directed I cooked it in the oven at 350 for about 30 minutes. So much easier that way!

• Ready In: 43 mins
• Serves: 4
• Yields: 4 turkey breasts

Ingredients

• 5  teaspoons olive oil
• 1⁄4 cup shallots or 1⁄4 cup onion, minced
• 10  ounces spinach, cleaned
• 1⁄2 teaspoon table salt
• 1⁄4 teaspoon black pepper
• 1⁄4 cup part-skim ricotta cheese
• 1  large egg, white(s)
• 1⁄2 teaspoon lemon zest, freshly grated
• 1 1⁄2 lbs  skinless boneless turkey breasts, four 6-ounce pieces pounded 1/4-inch thin
• 1⁄2 cup water

Directions

1. In a large nonstick skillet over moderate heat, warm 2 teaspoons of oil. Add shallots and cook until shallots begin to brown, stirring occasionally, about 1 to 2 minutes.
2. Cook spinach in microwave according to package directions; set aside.
3. Mix salt and pepper together in a small bowl, set aside.
4. Mix spinach with shallots. Add cheese, egg white, zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
5. Sprinkle turkey cutlets with remaining salt and pepper mixture. Divide spinach mixture among cutlets and spread evenly over top, leaving a 1/3-inch border; roll up and secure with toothpicks.
6. Wipe out skillet. Add remaining 1 tablespoon of oil and cook cutlets over moderate heat until browned and almost cooked through, about 17 minutes. Add water and continue to cook until cooked through, about 2 minutes more. Remove to a serving plate, remove toothpicks and scrape up any browned bits on the bottom of the pan. Pour pan sauce over turkey and serve. Yields 1 cutlet per serving.