Stuffed Turkey Cutlets
Shared by Kevin B. of Buffalo, NY
Ingredients
- 1 tbs Vegetable Oil
- 1 clove Garlic, chopped fine
- 1 Onion, chopped fine
- 3 cups fresh spinach, chopped &, stemmed
- 2 tbs Fresh Parsley, chopped fine
- 2 tbs Fresh Basil, chopped fine
- 1 cup Sorrento® Part Skim Ricotta
- 1/4 cup Parmesan Cheese
- 1 Egg
- 1/2 tsp Salt
- Freshly ground pepper, to taste
- 6 boneless Turkey Cutlets, with skin on
- 4 oz. Home Style Shredded Mozzarella
Directions
In large skillet or saucepan, heat oil over medium heat. Add garlic and onion; cook until tender. Stir in spinach, parsley and basil; cook until spinach wilts and moisture evaporates. Remove from heat; cool to room temperature. In mixing bowl, combine SORRENTO RICOTTA CHEESE, parmesan, egg, salt and pepper. Blend in spinach mixture. Place turkey breasts skin side up on a board. Gently loosen skin from one side of breast. Stuff each pocket with about one-sixth of stuffing and gently press on surface of skin to spread stuffing evenly under skin. Tuck ends of skin and meat under chicken breast to form an even round dome shape. Place stuffed chicken breasts in greased baking dish. Bake at 375 for 25 minutes or until skin is golden brown and chicken juices run clear. Sprinkle SORRENTO WIDE SHRED MOZZARELLA CHEESE over chicken and bake 10 minutes or until golden brown. Serve immediately or cover and refrigerate until needed. Just before serving cold, slice into serving size pieces for a buffet or salad platter.
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