Stuffed Turkey Breast

• 1 (3-pound) boneless turkey breast, skinned and trimmed of fat
• Cooking spray
• 1 teaspoon butter
• 1/2 cup finely chopped onion
• 1/2 cup chopped mushrooms
• 1/2 cup shredded carrot
• 1 cup whole wheat breadcrumbs
• 1/4 cup chopped fresh parsley
• 1/4 cup fat-free, less-sodium chicken broth
• 1/2 teaspoon grated lemon rind
• 2 teaspoons lemon juice
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 large egg, lightly beaten
• 2 tablespoons butter
• 1 tablespoon white wine Worcestershire sauce

1. Preheat oven to 325u0b0.
2. Place turkey breast on plastic wrap. 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 mallet or rolling pin.
3. Coat a large nonstick skillet with cooking spray; add 1 teaspoon butter. Place over medium-high heat until hot. Add onion, mushrooms, and carrot; saute until crisp-tender. Stir in breadcrumbs and next 7 ingredients. Spoon over turkey, leaving a 2-inch border at sides; roll up, jelly roll fashion, starting at short side. Tie at 2-inch intervals with string. Place, seam side down, on a broiler pan coated with cooking spray.
4. Bake at 325u0b0 for 45 minutes. Combine 2 tablespoons butter and Worcestershire sauce; brush over turkey. Bake an additional 1 1/2 hours or until a meat thermometer registers 180u0b0, brushing with butter mixture after 1 hour. Remove string; let stand 10 minutes before slicing into 8 equal portions.
5. carbo rating: 4

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

Taken from www.myrecipes.com/recipe/stuffed-turkey-breast (may not work)