½ cup each thin strips carrots, red bell pepper, summer squash and zucchini
1 lb. fresh turkey breast slices
¼ cup flour
¼ tsp. paprika
2 tbsp. oil
1/3 cup water
¼ cup lemon juice
2 tbsp. dry sherry
1 tbsp. chicken flavor instant bouillon
½ tsp. thyme
Place equal amounts of vegetables on center of turkey slices; roll up from
narrow edge. Combine flour and paprika; coat roll-ups.
In large skillet, brown in oil. Add remaining ingredients; cover and simmer
10 minutes or until turkey is no longer pink. Refrigerate leftovers.
Makes 4 to 6 servings
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