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Turkey: 3 pt. Mushroom-Stuffed Turkey Breast

Source of Recipe

www.weightwatchers.com


List of Ingredients

2 tablespoons stick margarine
2 red onions chopped
2 cups sliced mushrooms
2 carrots shredded
1 10 Ounce Box frozen chopped spinach thawed and squeezed dry
2 tablespoons chopped parsley
1 tablespoon grated parmesan cheese
1/2 teaspoon dried basil leaves
1 sliced reduced-calorie white bread finely chopped
1 cup low-sodium chicken broth
1 tablespoon grated lemon zest
1 3 Pound skinless boneless turkey breast


Recipe

In a large nonstick skillet, melt the margarine. Saut‚ the onions 4 minutes. Add the mushrooms and carrots; saute until the vegetables are tender, 4-5 minutes. Stir in the spinach, parsley, cheese and basil; cook 2 minutes. Remove from the heat; stir in the bread, 2 tablespoons of the broth and the lemon zest.

Preheat the oven to 325 degrees F; spray a 9"x13" baking dish with nonstick cooking spray. Place the turkey between two sheets of plastic wrap; with a meat mallet or rolling pin, pound to an even thickness. Remove the top sheet of plastic wrap from the turkey; spread the mushroom mixture over the turkey breast, leaving a 2 1/2" border on all sides.

Starting with the short side, roll up the turkey breast jelly-roll style; tie at 2" intervals with kitchen string. Place the roll, seam-side down, in the baking dish, pour the remaining broth over the turkey and cover loosely with foil. Bake, basting frequently with the pan juices, until an instant-read therm! ometer inserted in the center of the roll reaches 180 degrees F, 1-1 1/2 hours. Transfer the turkey to cutting board; let stand 10 minutes before removing the string and slicing.

Serves 12.

Per Serving: 162 Calories, 3g Total Fat, 1g Saturated Fat, 71mg Cholesterol, 119mg Sodium, 5g Total Carbohydrate, 2g Dietary Fiber, 28g Protein,68mg Calcium