Turkey Rollatine

Makes 6
Prep 15 m
Cook 20 m

Ingredients

Directions

  1. 1 of 6 Combine spinach, 2 tablespoons Parmesan cheese, bread crumbs, 1/4 teaspoon salt and 1/4 teaspoon black pepper in medium-size bowl.
  2. 2 of 6 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.
  3. 3 of 6 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.
  4. 4 of 6 Heat olive oil in same skillet over medium-high heat. Add garlic; saute for 2 minutes. Add remaining tomatoes, breaking up tomatoes with spoon. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, basil, oregano and sugar.
  5. 5 of 6 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.
  6. 6 of 6 Uncover couscous; fluff with fork. Remove turkey rolls to cutting board; pour sauce over couscous. Slice rolls into 1/4-inch-thick slices. Fan slices over sauce. Makes 6 servings.
Nutrition Information for Turkey Rollatine
Servings Per Recipe: 6
Per Serving: 7 g Fat, total, 46 g carb., 29 g pro., 362 kcal cal., 953 mg sodium, 2 g sat. fat, 56 mg chol.