Turkey Roulades

• 1 cup tart apple, peeled and diced
• 1 cup fresh mushrooms
• 12 cup onion, finely chopped
• 2 teaspoons olive oil
• 5 ounces frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons lemon juice
• 2 teaspoons lemon peel, grated
• 34 teaspoon salt, divided
• 1 pinch ground nutmeg
• 4 (8 ounce) turkey breast tenderloins
• 14 teaspoon pepper
• 1 egg, beaten
• 12 cup seasoned bread crumbs

1. In a large nonstick skillet coated with nonstick cooking spray, saute the apple, mushrooms and onion in oil until tender.
2. Remove from the heat; stir in the spinach, lemon juice, lemon peel, 1/4 tsp salt and nutmeg.
3. Make a lengthwise slit down the center of each tenderloin to within 1/2 inch of bottom.
4. Open tenderloins so they lie flat; cover with plastic wrap.
5. Flatten to 1/4 inch thickness.
6. Remove plastic; sprinkle turkey with pepper and remaining salt.
7. Spread spinach mixture over tenderloins to within 1 inch of edges.
8. Roll up jelly-roll style, starting with a short side; tie with kitchen string.
9. Place egg and bread crumbs in separate bowls.
10. Dip roulades in egg, then roll in crumbs.
11. Place in an 11 x 7 x 2 inch baking pan coated with nonstick cooking spray.Bake, uncovered, at 375F for 40-45 minutes or until a meat thermometer reads 170 degrees.
12. Let roulades stand for 5 minutes before slicing.

tart apple, fresh mushrooms, onion, olive oil, spinach, lemon juice, lemon peel, salt, ground nutmeg, turkey breast tenderloins, pepper, egg, bread crumbs

Taken from www.food.com/recipe/turkey-roulades-203933 (may not work)