Spinach-Ricotta Rolled Turkey Breasts - cooking recipe

Ingredients

5 teaspoons olive oil
1/4 cup shallots or 1/4 cup onion, minced
10 ounces spinach, cleaned
1/2 teaspoon table salt
1/4 teaspoon black pepper
1/4 cup part-skim ricotta cheese
1 large egg, white(s)
1/2 teaspoon lemon zest, freshly grated
1 1/2 lbs skinless boneless turkey breasts, four 6-ounce pieces pounded 1/4-inch thin
1/2 cup water

Preparation

In a large nonstick skillet over moderate heat, warm 2 teaspoons of oil. Add shallots and cook until shallots begin to brown, stirring occasionally, about 1 to 2 minutes.
Cook spinach in microwave according to package directions; set aside.
Mix salt and pepper together in a small bowl, set aside.
Mix spinach with shallots. Add cheese, egg white, zest and 1/4 teaspoon of salt and pepper mixture; stir to combine.
Sprinkle turkey cutlets with remaining salt and pepper mixture. Divide spinach mixture among cutlets and spread evenly over top, leaving a 1/3-inch border; roll up and secure with toothpicks.
Wipe out skillet. Add remaining 1 tablespoon of oil and cook cutlets over moderate heat until browned and almost cooked through, about 17 minutes. Add water and continue to cook until cooked through, about 2 minutes more. Remove to a serving plate, remove toothpicks and scrape up any browned bits on the bottom of the pan. Pour pan sauce over turkey and serve. Yields 1 cutlet per serving.