YIELD Makes 10 to 12 servings
|12||boneless skinless turkey breast slices (about 2 pounds)|
|1||cup chopped celery|
|1||cup chopped onion|
|1/2||cup chopped carrots|
|1/2||cup chopped fresh parsley|
|3||tablespoons shredded reduced-fat mozzarella cheese|
|1||teaspoon salt-free poultry seasoning|
|1||teaspoon black pepper|
|1||teaspoon dried thyme|
|1/4||cup bread crumbs|
- Place turkey slice between 2 sheets plastic wrap; use a meat mallet to pound to 1/2-inch thickness. Repeat so all slices measure about 5X7 inches.
- Preheat oven to 350°F. Place celery, onion, carrots and parsley in food processor. Pulse 3 times to chop. Add cheese, egg white, seasoning, pepper, thyme and bread crumbs. Pulse 2 to 3 times to mix.
- Line 13X9-inch pan with foil; spray with nonstick cooking spray. Spread 2 tablespoons vegetable mixture over 2/3 of turkey slice surface. Roll meat around vegetable filling. Place seam side down in prepared baking pan.
- Fill and roll remaining turkey slices. Spray with cooking spray and dust with paprika. Cover dish with foil. Bake 25 minutes or until internal temperature of turkey rolls reaches 160°F.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||8 %|
If you're looking for a main dish, try this recipe for pork chops with vinegar peppers from Table 12.
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.