It’s Been a While & Turkey Cutlets Stuffed with Sundried Tomato and Goat Cheese
I’ve thought about many ways to write this post. Apologies for taking so much time off. Explanations for what I’ve been doing. Reasons for not writing. Details of meals I have prepared and cakes I have baked and not photographed.
Coming back is tough. After you’ve been away a while, what’s one more day? And another? Another and another? That’s what brings us to April. I am rusty. I have a seven month old beauty! I am extraordinarily happy. And sleepy. I’ll leave it at that for now.
Here is a delicious and simple week night dinner. Lately, our dinners are the following formula: protein + vegetable + starch (or second vegetable). This recipe is my way of spicing up the protein.
Turkey Cutlets Stuffed with Sundried Tomato and Goat Cheese:
- 4 turkey cutlets
- salt and pepper to taste
- 3/4 cup Dijon mustard
- 4 tablespoons sundried tomato spread*
- 4 ounces of goat cheese
- 4 toothpicks
*You could use chopped sundried tomatoes as a substitute
Preheat the oven to 375 F.
Pat dry turkey cutlets and season with salt and pepper.
Pour mustard onto a small plate or into a shallow bowl. One at a time, dip cutlets in mustard smearing on both sides. Scoop one tablespoon of sundried tomato spread into the center of the cutlet. Place a one ounce slice of goat cheese on top of the spread. Carefully roll the cutlet and secure with a toothpick. Place in a baking dish.
Bake at 375 F for 20-30 minutes or until turkey juice runs clear.
A kitchenbelle.com original.