Turkey Roulades

1. 1

   In a large nonstick skillet coated with nonstick cooking spray, saute the apple, mushrooms and onion in oil until tender.

2. 2

   Remove from the heat; stir in the spinach, lemon juice, lemon peel, 1/4 tsp salt and nutmeg.

3. 3

   Make a lengthwise slit down the center of each tenderloin to within 1/2 inch of bottom.

4. 4

   Open tenderloins so they lie flat; cover with plastic wrap.

5. 5

   Flatten to 1/4 inch thickness.

6. 6

   Remove plastic; sprinkle turkey with pepper and remaining salt.

7. 7

   Spread spinach mixture over tenderloins to within 1 inch of edges.

8. 8

   Roll up jelly-roll style, starting with a short side; tie with kitchen string.

9. 9

   Place egg and bread crumbs in separate bowls.

10. 10

    Dip roulades in egg, then roll in crumbs.

11. 11

    Place in an 11 x 7 x 2 inch baking pan coated with nonstick cooking spray.Bake, uncovered, at 375F for 40-45 minutes or until a meat thermometer reads 170 degrees.

12. 12

    Let roulades stand for 5 minutes before slicing.

* Per serving · 4 servings · Values may vary.