1 ¼ lb. Jenny-O thin-sliced raw turkey breast, or chicken breasts pounded thin ½ bunch fresh spinach, ends trimmed and washed ½ lb. fresh mushrooms, washed and stemmed 1 c. nonfat cottage or ricotta cheese 1 egg white, lightly beaten pepper or white pepper to taste 1 T. finely chopped onion 1 t. dried basil ½ t. oregano 1/8 t. garlic salt Healthy Choice marinara sauce (opt.)
Sautee the mushrooms, pepper, and onion in a skillet sprayed with non-stick spray until tender. Lay out turkey breast slices and place a layer of several spinach leaves over, leaving a border of turkey about ¼ inch around. In a bowl, mix cottage cheese, egg white, oregano, basil, a little more pepper, and garlic salt. Spread equally in the center of each breast. Roll the breasts and secure each with toothpicks. Place into a shallow baking dish sprayed with non-stick spray. Bake at 350 degrees until the juices run clear and the poultry is done. The time depends on how thin the meat slices are, usually about 30 –35 minutes. Top with warmed marinara sauce.
Post by danielpearl on Feb 19, 2013 7:41:34 GMT -8
Nice recipe. I want to share mine that i tried CHICKEN BREASTS STUFFED WITH MOZZARELLA CHEESE: 4 chicken breasts, boned, 1/2 c. butter, 2 tbsp. parsley, 1/2 tsp. rosemary, 1/4 lb. Mozzarella cheese, 2 eggs, beaten, 1 c. Italian bread crumbs, 1/2 c. white wine, Flour. Pound breasts until 1/8 inch thick. Sprinkle with salt and pepper. Spread with half of butter. Cut cheese in 4 strips. Roll in center of breasts. Roll in flour, eggs, and bread crumbs and place in buttered baking dish. Pour remaining butter, parsley, and rosemary over chicken. Bake 20 minutes at 350 degrees. Add wine and cook until done.