Ingredients Jump to Instructions ↓

  1. 4 Honeysuckle White Breast Tenderloins

  2. 1 tablespoon Dijon mustard

  3. 1 fresh bunch of asparagus spears, trimmed (about 12 to 16 small spears)

  4. 1/2 cup shredded mozzarella cheese

  5. 2 tablespoons shallots, minced Salt to taste Freshly cracked black pepper to taste

  6. 1 tablespoon vegetable oil

  7. 1/4 cup dry white wine

Instructions Jump to Ingredients ↑

  1. Place cutlets between sheets of wax paper, and pound to length of asparagus spears. Spread each slice with mustard. Place three to four asparagus spears toward one end of the turkey fillet. Sprinkle each with 2 tablespoons cheese and 1 1/2 teaspoons shallots; sprinkle with salt and pepper. Roll up turkey to enclose asparagus. Fasten with skewers or toothpicks. Brown turkey rolls in oil in an oven-proof skillet. Pour wine over turkey and sprinkle with salt and pepper lightly. Bake at 350°F (175°C) for 15 to 20 minutes or until turkey is cooked but not dry.


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