Ingredients

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

Preparation

  1. Place turkey breast on heavy-duty 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 meat mallet or rolling pin.

  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.

  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.