Spinach-Ricotta Rolled Turkey Breasts

“From Weight Watchers website in 2009. 6 points per serving. UPDATE: I just made this for the first time and DH RAVED about it, asking me to make it all the time! Instead of cooking it in the skillet as directed I cooked it in the oven at 350 for about 30 minutes. So much easier that way!”
READY IN:
43mins
SERVES:
4
YIELD:
4 turkey breasts
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large nonstick skillet over moderate heat, warm 2 teaspoons of oil. Add shallots and cook until shallots begin to brown, stirring occasionally, about 1 to 2 minutes.
  2. Cook spinach in microwave according to package directions; set aside.
  3. Mix salt and pepper together in a small bowl, set aside.
  4. Mix spinach with shallots. Add cheese, egg white, zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
  5. Sprinkle turkey cutlets with remaining salt and pepper mixture. Divide spinach mixture among cutlets and spread evenly over top, leaving a 1/3-inch border; roll up and secure with toothpicks.
  6. Wipe out skillet. Add remaining 1 tablespoon of oil and cook cutlets over moderate heat until browned and almost cooked through, about 17 minutes. Add water and continue to cook until cooked through, about 2 minutes more. Remove to a serving plate, remove toothpicks and scrape up any browned bits on the bottom of the pan. Pour pan sauce over turkey and serve. Yields 1 cutlet per serving.

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