Weight Watchers Turkey and Bell Pepper Roulades
- 4 teaspoons extra-virgin olive oil
- 1 small red bell pepper, cut into thin strips
- 1 small green bell pepper, cut into thin strips
- 1 onion, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 (¼-pound) turkey breast cutlets
- 1 cup reduced-sodium chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ cup light sour cream
- Heat 2 teaspoons of the oil in a large nonstick skillet. Add the red and green bell peppers, the onion, ¼ teaspoon of the salt, and ? teaspoon of the black pepper; cook, stirring occasionally, until softened, about 5 minutes. Remove the skillet from the heat and let cool about 10 minutes.
- Gently pound the turkey cutlets to a ¼-inch thickness with a meat mallet or heavy saucepan. Sprinkle with the remaining ¼ teaspoon salt and ? teaspoon black pepper and arrange on a work surface with the short sides nearest you. Divide the bell pepper mixture into 4 portions and place each portion crosswise on the side of the turkey closest to you. Roll up, jelly-roll style, and secure each with a wooden pick.
- Wipe out the skillet, add the remaining 2 teaspoons oil, and heat over medium-high heat. Add the turkey rolls and cook, turning occasionally, until browned, about 4 minutes. Add the broth, lemon juice, mustard, and Worcestershire sauce; bring to a boil. Reduce the heat and simmer, covered, until the turkey is cooked through, about 7 minutes. Transfer the turkey rolls to a serving plate and keep warm. Increase the heat to high and boil the mixture in the skillet rapidly until slightly reduced, about 4 minutes. Remove the skillet from the heat and stir in the sour cream. Serve the sauce with the turkey rolls.