Stuffed Turkey Breast

• 1 (3-pound) boneless turkey breast,
• skinned and trimmed of fat
• Vegetable cooking spray
• 1 teaspoon reduced-calorie margarine
• 1/2 cup finely chopped onion
• 1/2 cup chopped fresh mushrooms
• 1/2 cup shredded carrot
• 1 cup soft whole wheat breadcrumbs
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon pepper
• 1/4 cup canned low-sodium chicken broth,
• undiluted
• 1 egg, lightly beaten
• 2 teaspoon lemon juice
• 2 Tablespoons reduced-calorie margarine
• 1 Tablespoon white Worcestershire sauce

1. 1) Place turkey breast on heavy-duty plastic wrap.
2. From center, slice horizontally through thickest part of each side almost to outer edge; flip each cut piece. Flatten to 1/2-inch thickness, using a meat mallet or rolling pin.
3. 2) Coat a large nonstick skillet with cooking spray; add 1 teaspoon margarine. Place over medium-high heat until hot. Add onion, mushrooms, and carrot; cook until crisp-tender. Stir in breadcrumbs and next 7 ingredient. Spoon over turkey, leaving a 2-inch border at sides; roll up, jellyroll fashion, starting at short side. Tie at 2-inch intervals with string. Place, seam side down, on a rack in a roasting pan coated with cooking spray. Insert meat thermometer.
4. 3) Bake at 325degrees for 45 minutes. Combine 2 Tablespoons margarine and Worcestershire sauce; brush over turkey. Bake an additional 1 1/2 hours or until meat thermometer registers 185 degrees, brushing with margarine mixture after 1 hour. Remove string; let stand 10 minutes before slicing.

turkey breast, vegetable cooking spray, margarine, onion, fresh mushrooms, shredded carrot, whole wheat breadcrumbs, parsley, thyme, lemon rind, pepper, chicken broth, egg, lemon juice, margarine, white worcestershire sauce

Taken from www.epicurious.com/recipes/member/views/stuffed-turkey-breast-52423571 (may not work)