Turkey breast-spinach rice dressing

Yield: 12 servings

Ingredients:

1 (5 Lb.) Turkey Breast
1 tb Oleo Boned & Skinned 1/4 ts Dried Summer Savory
1 c Minced Onion (1 Medium) 1/4 ts Salt
1 c Sliced Mushrooms 1/4 ts Pepper
3 c Coooked Brown Rice 2 Egg Whites Slightly Beaten
2 tb Fine Dry Breadcrumbs 1 pk Frozen Spinach Drained
2 cl Garlic Minced And Thawed.
1 ts Dried Basil

Instructions:

Trim Fat From Breast Remove Tendons. Place Outer Side Of Turkey Breast On Plastic Wrap Bone Side Up. Starting From Center Slice Horizontally Through Thickest Part Of Each Side Of Breast Almost To But Not Through Outer Edge. Flip Cut Pieces Over To Enlargebreast. Place Plastic Wrap Over Breast Flatten To A More Even Thickness. Place Loose Edges Of Breast Over Thinner Portions. Set Aside. Coat A Large Nonstick Skillet With Cooking Spray. Place Over Medium-High Heat Until Hot. Add Onions & Mushrooms; Saute Until Tender. Remove From Heat. Add Rice & Next 10 Ingredients Stir Well. Spread Spinach Mixture in Center Of Turkey Within 2 Inches Of Sides; Roll Up Jellyroll Fashion Starting With The Short Side To Approximately An 11 X 6 Inch Roll. Secure At 2 Inch Intervals Using Heavy String. Place Seam Side Down in A Shallow Roasting Pan Coated With Cooking Spray. Brush Turkey Breast Lightly With Oleo. Bake Uncovered At 325 F. For 2 Hours Basting Occasionally With Remaining Oleo. Place Turkey Breast On A Serving Platter. Let Stand 10 Min. Before Slicing. Remove String. Cut Turkey Roll Into Slices. Place On Individual Plates. (Fat 4.4. Chol. 59.)