MUSHROOM STUFFED VEAL BREAST

3 pounds BONELESS VEAL BREAST
4 teaspoons olive oil, divided
1 1/2 cups chopped mushrooms
1/2 cup finely chopped red bell pepper
2 cloves garlic, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/3 cup white wine
1/3 cup water

Heat 2 teaspoons oil in 10-inch nonstick skillet over medium heat. Add mushrooms, bell pepper and garlic; cook 5 minutes or just until mushrooms are tender, stirring occasionally. Stir in rosemary. Remove from heat, cool. Unroll boneless veal breast, trim excess fat. Sprinkle evenly with salt, spread with cooled mushroom mixture. Roll up; tie securely with kitchen string. Heat remaining 2 teaspoons oil in Dutch oven over medium heat; brown veal roll on all sides. Add wine and water to pan. Reduce heat to low. Cover and simmer 1 1/2 to 1 3/4 hours or until meat is tender. Remove to warm platter; cover with foil to keep warm. Cook remaining liquid over high heat until reduced by one-third. Remove and discard string from veal roll and slice. Serve with sauce.
Makes 10 servings.

NUTRIENT DATA PER SERVING
194 calories, 27 g protein; 7.4 g. fat; 1 g. carbohydrate; 1 mg iron, 188 mg sodium, 100 mg cholesterol