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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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I found this recipe in a magazine... can't remember which one but I cooked it for the first time tonight and it was really good! My son and husband both enjoyed it. I cut a few corners bc I didn't have some of the exact ingredients and it was still delicious!! For the cheese stuffing I used some ricotta and goat cheese I already had in the house and chopped up garlic basil and parsley and mixed them into the cheese. Super easy and very affordable meal. I served with a pasta and green beans. Ingredients:
1 lb turkey cutlets |
14 ounces diced tomatoes, can undrained |
2 cups spinach |
1 teaspoon fennel seed, chopped |
4 teaspoons herb cheese spread |
2 tablespoons olive oil |
salt, pinch |
pepper, pinch |
Directions:
1. Pound turkey cutletts
2. salt and pepper each side.
3. sautee spinach in olive oil until slightly wilted.
4. spoon a teaspoon ea of herb cheese in middle of pounded cutletts.
5. top with spinach.
6. fold turkey over and use tooth pick to hold in place.
7. in skillet brown turkey 2 minutes on each side med/high heat.
8. add entire can of tomatoes and fennel seeds bring to a boil.
9. cover and let simmer for 10 minutes or until turkey is cooked through out.
10. place turnovers on plates and spoon tomato sauce over top.
11. enjoy!
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