Rolled Turkey Breast with Vegetables
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
643
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 37.5 μg | (63 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 36.9 mg | (308 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 29.4 μg | (65 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 255 mg | (268 %) | ||
| Potassium | 1,284 mg | (32 %) | ||
| Calcium | 383 mg | (38 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 322 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Turkey Roulade
- 4 turkey breasts (225 g each, skin on)
- 6 ozs Goat cheese
- 2 Tbsps fresh thyme (chopped)
- 1 Tbsp lemon juice
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 slices deli ham (thinly sliced)
- 3 Tbsps good-quality olive oil
- 1 Tbsp honey
- ⅔ cup dry white wine
- ⅔ cup chicken stock
- 0.333 cup cream
- 1 pinch Nutmeg
- ¼ tsp lemon juice
- For the Vegetables
- 2 small, red Bell pepper (rinsed; seeded and diced)
- 2 small, yellow Bell pepper (rinsed; seeded and diced)
- 1 small Zucchini (rinsed; trimmed and diced)
- 2 Tbsps good-quality olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 clove garlic cloves (peeled and minced)
- fresh Basil (for garnish)
Preparation steps
1.
On a clean surface, place the cutlets one at a time between two pieces of plastic wrap. Flatten the cutlets with a rolling pin or meat mallet.
2.
Mix goat cheese, thyme, and lemon juice together. Season lightly with salt and pepper.
3.
Lay turkey cutlets skin side down on a cutting board and divide the cheese mixture between the cutlets. Top with ham slices; roll the escalopes and secure each one with kitchen twine. Cover and chill for 1 hour.
4.
Preheat the oven to 400º F / 200º C.
5.
Rub the roulades with oil and season with salt and pepper. Place roulades in a roasting pan and roast for 45 to 50 minutes, basting several times. Transfer roulades to a serving platter and keep warm.
6.
Place the roasting pan on top of the stove and heat the pan juices until bubbling. Add honey, wine, chicken stock, cream, nutmeg and lemon juice; simmer for 5 minutes, stirring constantly.
7.
For the Vegetables:
8.
Meanwhile, prepare the vegetables. Heat the oil in a large skillet set over medium heat, saute the vegetables for 3 to 5 minutes, or until tender. Season to taste with salt, pepper and garlic.
9.
To Serve:
10.
Divide the roulade and vegetables between servings plates. Strain the sauce over the roulades and vegetables; slice and garnish with basil leaves. Serve.
