Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 4 turkey breast cutlets
- Nonstick vegetable cooking spray
- 4 teaspoons butter
- 4 tablespoons finely chopped celery
- 6 tablespoons chopped fresh parsley, divided in halves
- Dash of sage
- Dash of salt
- 2 slices whole-wheat bread, made into crumbs
- 4 teaspoons water
- 4 teaspoons vegetable oil
- 4 tablespoons flour
- 1 cup reduced-sodium chicken broth
- 1 teaspoons Worcestershire sauce
- 1 cup long-grain brown rice, cooked without salt or fat, prepared according to package instructions
- Preheat oven to 350 F.
- Place turkey cutlet between 2 pieces of plastic wrap and pound flat, until approximately 1/2 inch in thickness. Set aside.
- Spray a skillet with nonstick vegetable cooking spray and place over medium-high heat.
- Add butter and celery to skillet.
- Cook 2 minutes and then add 2 tablespoons parsley, sage, salt, bread crumbs, and water.
- Mix well and remove from heat.
- Place the bread crumb mixture on the turkey cutlets, and then roll-up.
- Place the turkey rolls seam side down in a baking dish that has been sprayed with nonstick cooking spray. Set aside.
- Add oil to another skillet placed over medium-high heat.
- Combine flour and broth in a small bowl, and then add to the skillet.
- Add the Worcestershire sauce.
- Stir 2 to 3 minutes with a wire whisk until thickened.
- Pour sauce over the turkey rolls, and cover dish with foil.
- Bake for 50 to 55 minutes or until no pink remains in the turkey.
- Serve turkey rolls over hot cooked rice with sauce from the baking dish.
- Top with remaining 2 tablespoons of parsley.
Each serving includes:
- Fat: 11 grams
- Protein: 48 grams
- Carbohydrates: 45 grams
- Total calories: 448