Spinach-Ricotta Rolled Turkey Breasts

Recipe by piranhabriana
READY IN: 43mins




  • 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.
  • Cook spinach in microwave according to package directions; set aside.
  • Mix salt and pepper together in a small bowl, set aside.
  • Mix spinach with shallots. Add cheese, egg white, zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
  • 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.
  • 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.