| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, To send |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(10 Oz.) Frozen Chopped Spinach, squeeze out moisture |
| 3 |
tb |
Grated Parmesan Cheese |
| 2 |
tb |
Seasoned Bread Crumbs |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground Black Pepper |
| 4 |
|
Turkey Cutlets; pounded thin |
| 2 1/4 |
c |
Chicken Broth |
| 1 |
cn |
Whole Tomatoes (28 Oz.); in puree |
| 1 |
|
Box (10 Oz.) Couscous |
| 1 |
tb |
Olive Oil |
| 1 |
|
Clove Garlic; finely chopped |
| 1/2 |
ts |
Dried Basil -Or- |
| 1 |
tb |
Fresh Basil; chopped |
| 1/2 |
ts |
Dried Oregano |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Combine spinach, 2 tablespoons parmesan cheese, bread crumbs, 1/4 tsp. salt
and 1/4 tsp. black pepper in medium-size bowl.
Season turkey cutlets with pinch of salt and pepper. Press one-quarter of
spinach mixture evenly onto each cutlet. Beginning at short end, roll up
cutlets. Sprinkle rolls with remaining tablespoon parmesan.
Bring chicken broth to boiling in large skillet. Add 1 of the whole
tomatoes, breaking up with wooden spoon. Add couscous; stir once; transfer
to serving platter. Cover platter with foil; set aside.
Heat olive oil in same skillet over medium-high heat. Add garlic; saute for
2 minutes. Add remaining tomatoes with spoon. Stir in remaining 1/4 tsp.
salt, 1/4 tsp black pepper, basil, oregano and sugar.
Add turkey rolls to pan, placing seam side down. Cover and simmer over
medium heat, stirring sauce occasionally, for 15 minutes or until turkey is
cooked through.
Uncover couscous; fluff with fork. Remove turkey rolls to cutting board;
pour sauce over couscous. slice rolls into 1/4 inch thick slices. Fan
slices over sauce.
Recipe by: Family Circle
Posted to recipelu-digest Volume 01 Number 182 by James and Susan Kirkland
<kirkland@gj.net> on Oct 29, 1997
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