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Categories:Viewed: 18 - Published at: 9 years ago
Ingredients
- 1 1/2 cups yogurt, low-fat
- 2 tablespoons lemon juice
- 2 tablespoons chives
- 1 tablespoon olive oil
- 1/2 cup onions chopped
- 1 box spinach frozen, thawed
- 1 cup bread crumbs
- 3/4 cup walnuts chopped
- 2 tablespoons thyme chopped
- 1/2 cup chicken broth
- 8 each turkey breast
Method
- In a nonreactive bowl, stir together the yogurt, lemon juice, and chives; set aside until serving.
- This will have to be refrigerated if the wait is more than 1 hour.
- Heat the oil in a large skillet.
- Add the onions; cook until soft, about 5 minutes.
- Put the spinach in a strainer; press on it firmly to remove the excess liquid.
- Add the spinach to the skillet; cook 3 minutes more.
- Transfer the mixture to a large bowl.
- Add the bread crumbs, walnuts and thyme; then stir and toss with a fork to combine.
- Add the water or broth; stir until blended.
- Season with salt and pepper.
- Place the turkey breast slices in a single layer on your work surface.
- Sprinkle lightly with salt and pepper.
- Divide the spinach mixture evenly among the turkey slices, patting and spreading it over the top half of each slice.
- Starting from the filled end, roll up each slice pin- wheel style to enclose the stuffing and make a log-shaped roll.
- Coat each with no-stick cooking spray.
- Prepare your grill.
- Grill the turkey rolls 4 to 6 inches from hot coals for about 15 minutes.
- Turn the rolls three or four times, until they are well browned and turkey is completely cooked.
- Arrange the rolls on a platter.
- They are also very good cold.
- Spoon some of the yogurt sauce over the tops and garnish with the parsley.
- Pass sauce at the table.
