TURKEY ROULADES

Turkey Roulades image

The filling in this recipe goes so well with turkey. I love the hint of lemon, and the savory combo of apples, mushrooms and spinach. The bread-crumb coating adds a nice crunch. -Kari Wheaton, South Beloit, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 13

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Ingredients

1 cup diced peeled tart apple
1 cup chopped fresh mushrooms
1/2 cup finely chopped onion
2 teaspoons olive oil
5 ounces frozen chopped spinach, thawed and squeezed dry
2 tablespoons lemon juice
2 teaspoons grated lemon zest
3/4 teaspoon salt, divided
Pinch ground nutmeg
4 turkey breast tenderloins (8 ounces each)
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 cup seasoned bread crumbs

Steps:

In a large skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon zest, 1/4 teaspoon salt and nutmeg. , Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt. , Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs. , Place in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° until a thermometer reads 170°, 40-45 minutes. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 184 calories, Fat 4g fat (1g saturated fat), Cholesterol 82mg cholesterol, Sodium 405mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges