- 4
Ingredients
- # 2 turkey breast tenderloins (8-12 ounces each)
- # 1/4 cup fat-free ricotta cheese
- # 2 tablespoons fat-free cream cheese
- # 2 tablespoons diced red bell peppers
- # 1 tablespoon grated Parmesan cheese
- # 1 tablespoon chopped fresh oregano
- # 1 tablespoon drained capers
- # salt and ground black pepper
- # 1 cup fat-free chicken broth
- # 2 tablespoons fat-free sour cream
- # 2 teaspoons lemon juice
Preparation
Step 1
1.
Cut a 3" horizontal slit into the center of each tenderloin. In a small bowl, mix together the ricotta, cream cheese, red peppers, Parmesan, oregano, and capers. Add salt and black pepper to taste. Stuff into the slit pockets.
2.
In a large nonstick skillet over medium heat, brown the turkey for about 2 minutes per side. Add the broth. Cover, reduce the heat, and simmer for 15 minutes, or until the turkey is cooked through and no longer pink when cut with a knife.
3.
Transfer the turkey to a plate and tent with foil to keep warm. Increase the heat and cook the broth for 3 minutes, or until reduced by half. Whisk in the sour cream and lemon juice. To serve, slice each tenderloin in half crosswise and drizzle with the sauce.
Nutritional Facts per serving
CALORIES 192.5 CAL
FAT 1.3 G
SATURATED FAT 0.4 G
CHOLESTEROL 61.1 MG
SODIUM 405.9 MG
CARBOHYDRATES 3.9 G
TOTAL SUGARS 1.4 G
DIETARY FIBER 0.4 G
PROTEIN 39.8 G