Asparagus and Cream Cheese-Stuffed Turkey Breast
- 4 turkey breast cutlets
- 12 asparagus spears, trimmed and cut into 5 inch pieces
- 4 Tbs. fat free cream cheese
- 1 clove garlic, minced
- 2 tsp. chopped green onion
- 1/4 tsp. dried tarragon
- 1/8 tsp. pepper
- 1 egg
- 2 Tbs. skim milk
- 3/4 C. bread crumbs
- 1/4 C. grated Parmesan cheese
Flatten turkey cutlets between waxed paper using a meat mallet or rolling pin to an even thickness. Microwave asparagus on high for 1 minute to soften. Combine cream cheese, garlic and spices in a small bowl and mix well. Place three asparagus spears on each cutlet and top with 1/4 of the cream cheese mixture. Roll cutlets from shorter side and secure with toothpicks.
Combine egg and milk and mix well. Combine breadcrumbs and Parmesan cheese on a plate and set aside. Dip turkey rolls into egg mixture then dredge in breadcrumbs. Place in a baking dish sprayed with nonstick cooking spray. Bake at 375 degrees for 25-30 minutes or until turkey is no longer pink.
Yield: 4 servings