Poached Turkey Scaloppini Stuffed with Spinach & Goat Cheese
Makes: 4 Servings
- 2 tbsp (25 mL) olive oil
- 1/4 cup (50 mL) minced shallots
- 1 clove garlic, minced
- 6 cups (1.5 L) chopped fresh baby spinach
- 1/2 tsp (2 mL) each coarse salt and fresh cracked pepper
- 4 oz (113 g) crumbled goat cheese
- 4 pieces Ontario turkey scaloppini
In large non-stick skillet, heat oil over medium high heat. Add shallots and cook until tender, about 4 minutes. Stir in garlic and cook 1 minute. Stir in spinach, cover and cook until spinach is tender and wilted, about 3 minutes. Remove from heat and season with salt and pepper. Let cool completely. Gently stir in goat cheese.
Working with one piece of turkey at a time, lay the turkey onto a sheet. Pound gently with the back of a pan to even the piece if necessary. Spread about 1/4 of the filling down the center of each piece. Use the plastic wrap to wrap the turkey tightly around the filling, forming a cylinder, making sure there are no tears in the plastic wrap. Roll up the ends to seal. Repeat with remaining turkey and filling.
Set a large pot of water over medium high heat and bring to a simmer. Place the plastic wrapped pieces of turkey into the water and poach for 15 minutes. Remove each cylinder with tongs and rest for 5 minutes. Remove plastic wrap and slice. Serve warm or cold.
Per serving: About 250 cal, 27 g pro, 14 g total fat (5 g sat fat), 4 g carb, 1 g fibre, 50 mg chol, 510 mg sodium. %RDI: iron 15%, calcium 10%, vit A 90%, vit C 25%
