Turkey jardin
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Carrot, peeled |
| ½ | each | Red bell pepper, seeded |
| 1 | cup | Fat-free chicken broth |
| 4 | eaches | Turkey cutlets |
| 1 | teaspoon | Fresh thyme |
| ½ | each | Spanish onion, peeled |
| 1 | small | Zucchini |
| 1 | each | Bay leaf |
| Celery leaves, chopped (a few) | ||
| pinch | Freshly grated nutmeg | |
Directions
INGREDIENTS
Black pepper ( 1 grind) 2 tbs dry white wine 2 oz cheese (4 thin slices) 2 tbs minced freah parsley Dash paprika Directions: Slice carrot, onion, bell pepper, and zucchini into matstick strips. Combine vegetable strips with broth and bay leaf in a nonstick skillet. Simmer, uncovered, for 5 minutes. Meanwhile pound each cutlet thin and sprinkle with celery leaves, thyme, nutmeg, and pepper to taste. Remove vegetables from the broth with a slotted spoon and divide equally among the turkey slices. Roll up with the vegetables inside. Arrange turkey rolls seamside down in the broth and simmer until done, about 20 minutes depending on thickness of cutlets. Transfer turkey rolls carefully to a serving plate. Add the wine to the pan and boil until liquid is reduced by half. Pour a little around each turkey roll. Garnish with cheese, parsley, and paprika.
Submitted By EARL SHELSBY On 04-05-95