Turkey Roulades

Great combination of apple, mushrooms and spinach with a hint of lemon as a filling for the roulade. Taken from Light & Tasty.

• Ready In: 1 hr 20 mins
• Serves: 8

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.