Ingredients:
8 thin turkey cutlets, 2 ounces each,1/4 inch thick
1 lb chopped fresh spinach ( , or 10 ounces frozen chopped spinach, thawed and well drained)
1 1/4 cups part-skim ricotta cheese
1/3 cup chopped yellow onions
3 tablespoons grated parmesan cheese
1 teaspoon olive oil
1 egg whites, lightly beaten
2 tablespoons reduced-sodium chicken broth
Directions:
Preheat oven to 350*.
Spray a shallow baking dish with vegetable cooking spray.
To prepare stuffing, in a large bowl, combine spinach, ricotta, onion, parmesan and oil.
Mix well.
Reserve 1/2 cup of mixture.
Add egg white to remaining mixture.
Lay cutlets flat on work surface.
Spread 2 Tablespoons of stuffing over each cutlet.
Tightly roll up cutlets, jelly-roll style.
Press edges together.
Place in prepared pan, seam side down.
Bake until cooked through, about 30 minutes.
While turkey is baking, place reserved spinach mixture and broth in a blender.
Process until smooth, about 30 seconds.
Transfer to a small saucepan; heat over low heat for 2 minutes.
Spoon 2 tablespoons of sauce on each serving plate and top with slices of turkey, cut at an angle.
Servings: 4
Time preparation: 25 min.
Time total: 55 min.