Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Meats
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Boneless breast of veal
2 c Mozzarella cheese -- shredded
1/4 ts Pepper
1 Red or yellow pepper -- chopped
2 ts Poultry seasoning
2 tb Olive oil
2 ts Basil
13 3/4 oz Chicken broth
1 1/2 ts Garlic powder
1/4 c Dry white wine or water
20 oz Frozen chopped spinach -- drain
3 tb Corn starch
1 ts Salt
Season outside of meat with pepper, 1/2 ts poultry seasoning, basil,
and garlic powder; turn meat over. Combine spinach, salt, cheese, and
red pepper with remaining 1-1/2 ts poultry seasoning and basil, and
1 ts garlic powder. Spread evenly over meat. Tightly roll up meat;
tie with string at 1" intervals. Heat oil in Dutch oven or heavy
roasting pan; brown roast on all sides. Pour broth on top. Cover
tightly; roast at 350 F for 1-1/2 hours or until 165 F internal
temperature. Remove roast to carving board; keep warm. Strain liquid
and skim fat. Combine wine and corn starch, stir into liquid. Bring
to boil, simmer 5 minutes, stirring, until thickened.
524 cal, 58 g pro, 58 g protein, 7 g carbs, 27 g fat, 628 mg sodium,
245 mg cholesterol
