Turkey Breast Cutlets. Recipes?

Asparagus Turkey Rolls with Mushrooms
Makes 1 serving.

1 (6 oz) turkey cutlet
4 asparagus spears
Nonstick vegetable cooking spray
1/2 tsp vegetable oil
5 tbsp reduced-sodium chicken broth, divided
1/2 cup sliced mushrooms
1 tbsp cornstarch
1/4 tsp Worcestershire sauce
Pinch of salt
2 tsp chopped fresh parsley
1/4 cup long-grain white rice, cooked according to package directions without salt or fat



Nutrient content per serving:

Total calories: 444
Protein: 49 g
Carbohydrates: 51 g
Fat: 4 g
Calories from fat: 8%
Cholesterol: 67 mg
Sodium: 382 mg
Fiber: 3 g
Saturated fat: 1 g

Instructions:
Place turkey cutlet between 2 pieces of plastic wrap and pound with a mallet or rolling pin to 1/2" thickness. Trim the asparagus and roll 4 asparagus spears inside the cutlet, securing it with toothpicks. In a skillet sprayed with nonstick vegetable cooking spray, over medium-high heat, add vegetable oil. Add turkey roll and cook 2 minutes on each side to brown. Add 4 tbsp of chicken broth to the skillet and bring to a boil. Cover, reduce heat to medium-low and cook 8 minutes, or until turkey is done. Transfer turkey roll to a plate. Keep warm. Add mushrooms to the skillet and cook 1 to 2 minutes. Combine cornstarch with remaining 1 tbsp chicken broth and add to skillet with the Worcestershire sauce and salt. Cook 2 to 3 minutes until thickened. Remove toothpicks from turkey roll, spoon sauce over the top, and sprinkle with chopped fresh parsley. Serve with hot cooked rice.

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