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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Colorful veggies are wrapped inside tender turkey breast slices to create these fresh-tasting bundles. Serve with rice pilaf and angel food cake topped with fresh fruit. Or accompany with parsley potatoes and purchased chocolate chip cheesecake for dessert.Gertrude Peischl, Allentown, Pennsylvania Ingredients:
1/4 cup each julienned sweet red pepper, carrot, yellow summer squash and zucchini |
4 uncooked turkey breast cutlets |
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon paprika |
1 tablespoon canola oil |
1/4 cup water |
3 tablespoons lemon juice |
4-1/2 teaspoons white wine or additional water |
2-1/4 teaspoons chicken bouillon granules |
1/2 teaspoon dried basil |
Directions:
1. Combine the red pepper, carrot, summer squash and zucchini; spoon down the center of each turkey slice. Roll up and secure ends with toothpicks.
2. In a shallow bowl, combine flour and paprika; roll turkey in mixture until coated. In a large skillet over medium heat, cook roll-ups in oil until golden brown.
3. In a small bowl, combine the remaining ingredients; pour over turkey. Cover and simmer for 3 minutes or until juices run clear and the vegetables are crisp-tender. Discard toothpicks; serve with pan drippings. Yield: 2 servings.
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