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Substitute chicken for the turkey for a change of pace.
If you buy your meat fresh from a butcher, you can ask them to pound out the breast filets for you.
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| Asparagus Turkey Rolls |
Ingredients
(4 servings - 23 g protein and 4 g carb per serving)
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| 4 (1/4-lb ea) |
turkey breast steaks |
| 16 |
asparagus spears |
| 2/3 cup |
chicken broth |
| 2 tbsp |
lemon juice |
| 2 tbsp |
orange juice |
| 1/4 tsp |
black pepper |
| 1/4 tsp |
salt |
| 1 tbsp |
cold water |
| 2 tsp |
cornstarch |
| 1/8 cup |
orange peel slivers |
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- Place each steak on cutting board and cover with wax paper.
- Using a meat mallet or heavy board, press or pound steaks to 1/4-inch thickness.
- Snap off and discard the woody bases from the asparagus.
- Arrange 4 spears on the short end of each turkey steak.
- Roll up turkey around spears.
- Secure with wooden toothpicks.
- Coat heavy skillet with cooking spray.
- Heat over medium heat.
- Add turkey rolls.
- Cook until brown, turning to brown evenly.
- Add chicken broth.
- Add lemon juice.
- Add orange juice.
- Add salt and pepper.
- Bring to boiling.
- Reduce heat.
- Simmer for 10 minutes.
- Transfer turkey rolls to serving dishes.
- Remove toothpicks.
- In small bowl, blend water and cornstarch.
- Add to remaining juices in skillet.
- Cook and stir for 2 minutes or until thickened.
- Spoon sauce over turkey rolls.
- Garnish with orange peel.
- Serve while hot.
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