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Asparagus-Stuffed Turkey Rolls
Date added: December 3, 2007
- Servings: 4 change
- Calories per serving: 143
- Prep time: 15
- Cook time: 15
Ingredients
- 1 pound turkey breast tenderloin (two)
- 16 asparagus, spears, fresh, lrg, 7 1/4" to 8 1/2" long
- 1 cooking spray, 1/3 sec spray
- 1/2 cup broth, chicken, light, fat free, rducd sod, cnd
- 2 tbsp lemon juice, raw
- 1/4 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
Recipe Method
1. Split each turkey breast tenderloin in half horizontally to form a total of 4 turkey steaks. Place each steak between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound to 1/4-inch thickness. Trim asparagus speards, breaking off woody ends. Arrange 4 asparagus spears on the short end of each turkey piece. Roll up turkey. If necessary, secure with wooden toothpicks.
2. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Cook turkey rolls in hot skillet until browned, turning to brown evenly. Add broth, lemon juice, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 8 to 10 minutes or until turkey is no longer pink.
3. Transfer turkey to serving platter; discard toothpicks. Cover and keep warm. Boil liquid in skillet, uncovered, for 2 to 3 minutes or until reduced to 1/2 cup. Spoon over turkey.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 143 | 7% |
| Fat 2g | 2% |
| Cholesterol 45mg | 15% |
| Sodium 268mg | 11% |
| Carbohydrates 4g | 7% |
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