Ingredients
3 turkey breast cutlets
3 Tablespoons Boursin Light garlic and herb cheese
1 to 1 1/2 cups spinach leaves
2 Tablespoons extra virgin olive oil
1 or 2 14.5 oz. cans diced tomatoes (use 2 if you really like tomatoes)
salt and pepper to taste
1 Tablespoon Italian seasoning
Pound the turkey breast cutlets to thin them out. Sprinkle with salt and pepper to your taste preference. Spoon one tablespoon of the cheese onto each breast. Top with a few spinach leaves. Fold over to encase the stuffing ingredients and secure with toothpicks.
In a large skillet, heat the extra virgin olive oil over medium-high heat. Place the stuffed turkey breasts carefully in the hot oil. Brown on all sides. Beware, wear your apron, it splatters some. Pour the can(s) of tomatoes over the browned turkey breasts. Sprinkle with the Italian seasoning. Cover and allow to simmer for about 10-15 minutes, until the turkey is no longer pink.
Serve over yolk-free egg noodles.
