Spinach & Goat Cheese Stuffed Turkey Breast Cutlets
- 8 Servings
- 5 mins Prep Time
- 30 mins Total Time
- 1 package Turkey Breast Cutlets
- Cooking spray
- 2 cups chopped fresh spinach leaves
- 4 oz. soft goat cheese
- Salt and freshly ground pepper
- 1 1/2 tsp. olive oil
- 1/2 tsp. paprika
- Sliced cucumber
- Arugula leaves
|Serving Size||About 4 slices|
|Amount Per Serving|
|Calories from Fat||40|
|% Daily Value*|
|Total Fat 4.5g||7%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrates 0g||0%|
|Dietary Fiber 0g||0%|
Vitamin A 20%
Vitamin C 4%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Preheat oven to 375°F. Line a baking dish with foil.
Step 2Heat a large nonstick skillet and spray with cooking spray. Add the spinach and cook just until wilted. Combine the spinach and goat cheese in a small bowl and season lightly with pepper.
Step 3Place the turkey on a work surface and divide the spinach and cheese mixture; spread evenly across each slice. Spread the filling about 3/4 of the way across the turkey. Roll the scallopini starting with the filling end and ending with the unfilled end. Secure each roll with a wooden toothpick to hold it together.
Step 4In small bowl, combine oil, paprika and salt; gently roll the scallopini rolls in the mixture to coat. At this point, rolls can be wrapped in plastic wrap and refrigerated for up to 24 hours.
Step 5Place rolls on the prepared pan and roast until turkey reaches 165° F, about 20 minutes.
Step 6When cool enough to handle remove and discard toothpicks; slice crosswise into 3/4-inch slices to serve. Pierce with toothpick, garnish with cucumber and arugula.
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