Mushroom-Stuffed Turkey Breast

Suitable for your best company, this beautiful roulade is filled
with sauteed vegetables and carves into attractive pinwheel slices.

Makes 12 Servings

Ingredients

2 tablespoons stick margarine
1 cup chopped red onion
2 cups sliced mushrooms
1 cup shredded carrot
2 cups drained thawed frozen chopped spinach
2 tablespoons chopped fresh parsley
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried basil leaves
1 slice reduced-calorie white bread, finely chopped
1 cup low-sodium chicken broth
1 tablespoon grated lemon zest
One 2-pound, 13-ounce skinless boneless turkey breast

In large nonstick skillet, melt margarine over medium-high heat; add onion. Cook,
stirring frequently, 4 minutes. Add mushrooms and carrot; cook, stirring frequently,
4-5 minutes, until tender. Stir in spinach, parsley, cheese and basil; cook 2 minutes.
Remove from heat; stir in bread, 2 tablespoons of the broth and the lemon zest.
Set aside. Preheat oven to 325oF. Spray a 13 x 9" baking pan with nonstick
cooking spray. Arrange turkey between two sheets of plastic wrap; with meat
mallet or rolling pin, pound turkey to even thickness. Remove top sheet of plastic
wrap from turkey; spread mushroom mixture down center of turkey breast, leaving
2 1/2" border on all sides. Starting with short side, roll turkey breast jelly-roll
style to enclose filling. Secure roll at 2" intervals with poultry string; arrange
seam-side down in prepared pan. Pour remaining 3/4 cup + 2 tablespoons broth
over turkey; cover with foil tent. Bake 1 to 1 1/2 hours, basting frequently
with broth, until meat thermometer inserted in center of roll reaches 180oF.
Transfer turkey to carving board; let stand 10 minutes before slicing.

SERVING SIZE:  1/12 of Turkey Breast

POINTS:  3.5

SELECTIONS:  1/2 Fat, 1 Vegetable, 3 Proteins, 10 Optional Calories

PER SERVING:  162 Calories, 28 g Protein, 3 g Fat, 5 g Carbohydrate,
119 mg Sodium, 71 mg Cholesterol, 2 g Dietary Fiber