Asparagus and Cream Cheese-Stuffed Turkey Breast


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This is a delicious dish with a beautiful presentation. It's easy to make and looks very elegant for company.

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  • 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

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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

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