Easy Stuffed Turkey Cutlets

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8 thin turkey cutlets (2-ounces each), 1/4 inch thichk FOR THE STUFFING: 1 pound chopped fresh spinach 1 1/4 cups part-skim ricotta cheese 1/3 cup chopped yellow onion 3 tablespoons grated Parmesan cheese 1 teaspoon olive oil 1 egg white, lightly beaten 2 tablespoons reduced-sodium chicken broth Preheat oven to 350F. Spray a shallow baking dish with vegetable cooking spray. To prepare stuffing, in a large bowl, combine spinach, ricotta, onion, Parmesan cheese, and oil. Mix well. Reserve 1/2 cup of the mixture. Add egg white to remaining mixture. Lay cutlets flat on work surface. Spread 2 tablespoons of stuffing over each cutlet. Tightly roll up cutlets, jelly-roll style. Press edges together. Place in prepared pan, seam-side down. Bake until cooked through, about 30 minutes. While turkey is baking, place reserved spinach mixture and broth in a blender or food processor fitted with the metal blade. Process until smooth, about 30 seconds. Transfer to a small saucepan; heat over low heat for 2 minutes. Spoon 2 tablespoons of sauce on each serving plate and top with slices of turkey, cut at an angle. serves 4