Ingredients
1 cup diced peeled tart apple1 cup chopped fresh mushrooms1/2 cup finely chopped onion2 teaspoons olive oil5 ounces frozen chopped spinach, thawed and squeezed dry2 tablespoons lemon juice2 teaspoons grated lemon zest3/4 teaspoon salt, dividedPinch ground nutmeg4 turkey breast tenderloins (8 ounces each)1/4 teaspoon pepper1 large egg, lightly beaten1/2 cup seasoned bread crumbs
Preparation
In a large skillet coated with cooking spray, saute the apple, mushrooms and onion in oil until tender. Remove from the heat; stir in the spinach, lemon juice, lemon zest, 1/4 teaspoon salt and nutmeg.
Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle turkey with pepper and remaining salt.
Spread spinach mixture over tenderloins to within 1 in. of edges. Roll up jelly-roll style, starting with a short side; tie with kitchen string. Place egg and bread crumbs in separate shallow bowls. Dip roulades in egg, then roll in crumbs.
Place in an 11x7-in. baking pan coated with cooking spray. Bake, uncovered, at 375° until a thermometer reads 170°, 40-45 minutes. Let stand for 5 minutes before slicing.
