4 turkey breast fillets
2 teaspoons Dijon mustard
12 to 16 small, fresh asparagus spears, cleaned and trimmed
1/2 cup shredded low-fat mozzarella cheese
2 tablespoons each minced parsley and shallots
1 tablespoon vegetable oil
1/4 cup dry white wine
Cooked rice or pasta of choice
Gently pound turkey to length of asparagus spears. Spread each slice
with 1/2 teaspoon of 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 each of parsley and shallots; sprinkle
with seasoned 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 seasoned salt and pepper lightly.
Bake at 350 degrees for 15 to 20 minutes or until turkey is cooked
but not dry. If desired, add 2 tablespoons of water to pan drippings,
heat and serve over turkey rolls. Serve over hot rice or pasta.