| Yucatan Turkey with Toasted Bread Crumbs (Light)
Categories: Oregano, Onion, Olive oil, Bread Crumb, Garlic, Bell pepper, Chicken Broth, Chicken, Poultry
TOASTED BREAD CRUMBS
2 teaspoons of olive oil
1 Clove garlic, split in half
1/3 cup of fresh bread crumbs
YUCATAN TURKEY
2 teaspoons of olive oil
1 cup of onion, finely chopped
1 Clove garlic, minced
1 cup of red bell pepper, finely
2 1/2 tablespoons of water, (2 to 3 Tbsp)
1/2 teaspoon of dried oregano, crushed
1/2 teaspoon of ground cumin
1 cup of canned peeled and diced
1 cup of low-sodium chicken broth
1 tablespoon of capers, rinsed and drained
8 Pimento-stuffed green
1/8 teaspoon of salt, (1/8 to 1/4 tsp.)
Freshly ground black pepper,
1 pound of raw turkey breast slices, |
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1. To prepare the bread crumbs: Combine 2 teaspoons olive oil with the garlic in a nonstick skillet set over medium heat. Sauté garlic until golden. Remove from the pan and add the bread crumbs, stirring well. Toast until golden; remove from the pan and set aside. 2. To prepare the Yucatan Turkey: In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add the onion and sauté? 4 minutes. Add the garlic, bell pepper and about 2 tablespoons of water. Sauté about 5 minutes, or until the vegetables have softened. Stir in the oregano and cumin; cook 2 minutes. 3. Add the tomatoes with their liquid, broth, capers, olives, salt and several grindings of black pepper. Simmer 15 minutes. 4. Put the turkey slices into the pan, spooning the sauce over. Cover and cook over medium-low heat until the turkey is cooked through. 5. Sprinkle each serving with the toasted bread crumbs. Serving Size: 4 Recipe developed by CeCe Sullivan of The Seattle Times food staff. MC formatted 3/28/97 by MsRooby@sprintmail.com Recipe by: Seattle Times 3/19/97 Posted to MC-Recipe Digest V1 #544 by Rooby <MsRooby@sprintmail.com> on Mar 27, 1997
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