Roulade of turkey with asparagus and crushed tomatoes

Yield: 4 servings

Measure Ingredient
1 \N Ound
24 \N Asparagus spears
14 \N Up
1 \N Ablespoon
1 \N Mall
3 \N Hole
2 \N Ablespoons
\N \N Turkey breast slices
\N \N Chives -- chopped
\N \N Olive oil
\N \N Shallot -- chopped
\N \N Red ripe tomatoes
\N \N Chicken broth

Lightly steam asparagus. Peel, seed and chop tomatoes. Lightly flatten each cutlet. Place 6 asparagus spears at center of each, sprinkle with a tbs of chives and roll up, reserving remaining chives for garnish. Wrap in plastic wrap and set aside. Heat olive oil in a nonstick skillet over medium heat.

Add shallots and cook, stirring often, until golden, about 3 minutes. Stir in tomatoes and stock and heat through, about 3 minutes. Reduce heat to low, stirring occasionally. Meanwhile, bring 3 cups water to a boil underneath a bamboo or vegetable steamer over high heat. Taking care to keep them from getting wet, steam roulades until turkey is no longer pink, 15-17 minutes, turning them halfway through cooking time. Remove plastic wrap and slice roulades on the diagonal into 4 or 5 coins. Spoon sauce onto plates, arrange roulade slices in it and garnish with chives as desired.

Recipe By :

From: Date: 05/27

Similar recipes