Turkey rollatine

6 Servings

Ingredients

Quantity Ingredient
1 pack (10 Oz.) Frozen Chopped Spinach, squeeze out moisture
3 tablespoons Grated Parmesan Cheese
2 tablespoons Seasoned Bread Crumbs
½ teaspoon Salt
½ teaspoon Ground Black Pepper
4 Turkey Cutlets; pounded thin
2¼ cup Chicken Broth
1 can Whole Tomatoes (28 Oz.); in puree
1 Box (10 Oz.) Couscous
1 tablespoon Olive Oil
1 Clove Garlic; finely chopped
½ teaspoon Dried Basil -Or-
1 tablespoon Fresh Basil; chopped
½ teaspoon Dried Oregano
1 tablespoon Sugar

Directions

Combine spinach, 2 tablespoons parmesan cheese, bread crumbs, ¼ tsp. salt and ¼ tsp. black pepper in medium-size bowl.

Season turkey cutlets with pinch of salt and pepper. Press one-quarter of spinach mixture evenly onto each cutlet. Beginning at short end, roll up cutlets. Sprinkle rolls with remaining tablespoon parmesan.

Bring chicken broth to boiling in large skillet. Add 1 of the whole tomatoes, breaking up with wooden spoon. Add couscous; stir once; transfer to serving platter. Cover platter with foil; set aside.

Heat olive oil in same skillet over medium-high heat. Add garlic; saute for 2 minutes. Add remaining tomatoes with spoon. Stir in remaining ¼ tsp.

salt, ¼ tsp black pepper, basil, oregano and sugar.

Add turkey rolls to pan, placing seam side down. Cover and simmer over medium heat, stirring sauce occasionally, for 15 minutes or until turkey is cooked through.

Uncover couscous; fluff with fork. Remove turkey rolls to cutting board; pour sauce over couscous. slice rolls into ¼ inch thick slices. Fan slices over sauce.

Recipe by: Family Circle

Posted to recipelu-digest Volume 01 Number 182 by James and Susan Kirkland <kirkland@...> on Oct 29, 1997

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