Turkey Cordon Bleu
1 tablespoon all-purpose flour
1/4 teaspoon freshly ground black pepper
1/4 teaspoon poultry seasoning
Four 3-ounce skinless boneless turkey breast cutlets
1 tablespoon olive oil
1 cup thinly sliced mushrooms
1 onion, chopped
1/4 cup chopped lean ham
Two 3/4-ounce part.-skim mozzarella cheese slices, halved
1/4 cup canned pimientos julienne
1. Preheat the oven to 350º F. Spray an 8" square baking pan with nonstick
2. In a gallon-size sealable plastic bag, combine the flour, pepper and poultry
seasoning. Add the turkey; shake to coat.
3. In a large nonstick skillet, heat the oil. Add the turkey and cook until
lightly browned, about 2 minutes on each side. Transfer to the baking pan.
4- In the same skillet, combine the mushrooms, onion and ham; cook, stirring
constantly, until softened, about 5 minutes. Spoon evenly over the turkey; top
each cutlet with a cheese slice. Bake until the turkey is cooked through, about
15 minutes. Serve, garnished with the pimiento strips.
PER SERVING: 186 Calories, 6 g Total Fat, 2 g Saturated Fat, 63 mg Cholesterol,
180 mg Sodium, 5 g Total Carbohydrate, 1 g Dietary Fiber, 26 g Protein, 85 mg
SERVING PROVIDES: 3 Protein/Milks, 1 Fat.
POINTS PER SERVING: 4.
MAKES 4 SERVINGS