Stuffed Turkey Breast Recipe - Cooking Index
Stuffed Turkey Breast Recipe - Cooking Index
According to Demetra, this is a "make ahead meal that can be popped in the oven in the evening for a fast, filling, satisfying meal". She's right, even our tester's two year old loved this dish! Our only modification: increasing the amount of dill.
Type: Poultry, Turkey| 1 tablespoon | 15ml | Olive oil - divided |
| 1 | Frozen chopped spinach - (10 oz) - thawed, squeezed dry | |
| 1/3 cup | 48g / 1.7oz | Crumbled feta cheese |
| 1/4 cup | 36g / 1.3oz | Ricotta cheese |
| 4 | Green onions - thinly sliced | |
| 1 tablespoon | 15ml | Chopped parsley |
| 1 tablespoon | 15ml | Chopped fresh dill |
| 1 | Egg - beaten | |
| 4 | Turkey breast cutlets - (abt 1 lb) - pounded thin | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | Garlic powder |
| 1/4 teaspoon | 1.3ml | Dried thyme |
Heat oven to 350 degrees. Grease an 8-inch baking dish with half the olive oil; set aside.
In a bowl, mix spinach, feta, ricotta, green onions, parsley, dill and egg until well combined.
Spread a quarter of the spinach mixture down the center of each turkey cutlet, leaving a 1/2-inch border on all sides. Roll up and place seam-side down in prepared baking dish.
Brush turkey rolls with remaining 1 1/2 teaspoons olive oil. Sprinkle with salt, pepper, garlic powder and thyme. Bake about 30 minutes, until turkey is just cooked through and stuffing is heated.
This recipe yields 2 servings.
Carbohydrates: 10 grams
Net Carbs: 5 grams
Fiber: 5 grams
Protein: 64 grams
Fat: 35 grams
Calories: 710
Source:
Atkins Cookbook at http://atkinscenter.com
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