Weight Watchers Turkey and Bell Pepper Roulades

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Weight Watchers Turkey and Bell Pepper Roulades

Weight Watchers Turkey and Bell Pepper Roulades

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

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