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Spinach & Goat Cheese Stuffed Turkey Breast Cutlets

  • 8 Servings
  • 5 mins Prep Time
  • 30 mins Total Time


  • Cooking spray
  • 1 package Turkey Scallopini
  • 2 cups chopped fresh spinach leaves
  • 4 ounces soft goat cheese
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon paprika
  • Sliced cucumber
  • Arugula leaves
Serving Size About 4 slices
Amount Per Serving
Calories 100
Calories from fat 40
% Daily Value*
Total fat 4.5 g 7 %
Saturated fat 2 g 10 %
Trans fat 0 g
Cholesterol 35 mg 12 %
Sodium 190 mg 8 %
Total Carbohydrates 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g
Protein 15 g
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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