Spinach & Goat Cheese Stuffed Turkey Breast Cutlets

- 8 Servings
- 5 mins Prep Time
- 30 mins Total Time
Ingredients
- 1 package Turkey Scallopini
- 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 | 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. |
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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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