Thursday, November 6, 2008

Turkey Rolls Cordon Bleu

I really love this recipe, it's fun and easy and it keeps everyone at the table happy. It's also low fat/calorie and weight watchers compatible.
4 1/4 lb turkey cutlets raw
4 (1 oz) slices reduced sodium ham
2 (1 oz) slices reduced fat Swiss cheese (not always easy to find, so if it's crucial you have a low fat cheese, use mozz)
3 TB plain dry bread crumbs
1 TB reduced cal mayo
1/4 cup dry white wine (I just sub with chicken broth)
1/4 cup reduced sodium chicken broth
1 tsp butter
1. Top each cutlet with a slice of ham and then a half slice of cheese. Roll up jelly-roll fashion and secure with toothpicks.
2. Spread the bread crumbs on a plate or a sheet of wax paper. Bush the turkey rolls with mayo; dip in the crumbs, pressing down to coat.
3. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey rolls and saute until browned all over, about 5 minutes. Add the wine, broth, and butter; bring to a boil. Cover reduce the heat, and simmer until the turkey is cooked through and the sauce thickens, about 5 minutes longer.
5 points per serving (1 roll)
234 cal, 6g fat, 3g sat fat, 95mg chol, 434mg sod, 5g carb, 0g fiber, 37g prot, 125mg calc
For a good side dish, cook medium shells according to directions. After cooking turkey rolls, add 1/4-1/2 cup chicken broth or white wine to skillet to deglaze the bits in the pan. Add favorite herbs and seasonings (garlic salt, parsley and maybe red pepper flakes), and add pasta. Toss to coat. DELISH!

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