Spinach & Goat Cheese Stuffed Turkey Breast Cutlets

Ingredients

Serving Size	About 4 slices
Amount Per Serving
Calories	100
Calories from Fat	40
% Daily Value*
Total Fat 4.5g	7%
Saturated Fat 2g	10%
Trans Fat 0g
Cholesterol 35mg	12%
Sodium 190mg	8%
Total Carbohydrates 0g	0%
Dietary Fiber 0g	0%
Sugars 0g
Protein 15g
Vitamin A 20% Vitamin C 4% Calcium 4% Iron 6%
*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 1

Preheat oven to 375° F. Line a baking dish with foil.
Step 2

Heat 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 3

Place 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 scaloppini starting with the filling end and ending with the unfilled end. Secure each roll with a wooden toothpick to hold it together.
Step 4

In small bowl, combine oil, paprika and salt; gently roll the scaloppini rolls in the mixture to coat. At this point, rolls can be wrapped in plastic wrap and refrigerated for up to 24 hours.
Step 5

Place rolls on the prepared pan and roast until turkey reaches 165° F, about 20 minutes.
Step 6

When 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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