Yucatan Turkey With Toasted Bread Crumbs (light) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
TOASTED BREAD CRUMBS
2 tsp: Olive oil,
1 Clove: garlic, split in half
1/3 cup: Fresh bread crumbs,
YUCATAN TURKEY
2 tsp: Olive oil,
1 cup: Onion, finely chopped
1 Clove: garlic, minced
1 cup: Red bell pepper, finely sliced
2 1/2 tbsp: Water,, 2 to 3 Tbsp
1/2 tsp: Dried oregano, crushed
1/2 tsp: Ground cumin,
1 cup: Canned peeled and diced tomatoes, with liquid
1 cup: Low-sodium chicken broth,
1 tbsp: Capers, rinsed and drained
8: Pimento-stuffed green olives, coarsely chopped
1/8 tsp: Salt,, 1/8 to 1/4 tsp.
Freshly ground black pepper, to taste
1 lbs: Raw turkey breast slices, about 1/4-inch thick
Directions:
1. To prepare the bread crumbs: Combine 2 teaspoons olive oil with the
garlic in a nonstick skillet set over medium heat. Saut
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 saut
4 minutes.
Add the garlic, bell pepper and about 2 tablespoons of water. Saut
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 gridings 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.
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 on Mar 27, 1997
Source from luhu.jp
garlic in a nonstick skillet set over medium heat. Saut
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 saut
4 minutes.
Add the garlic, bell pepper and about 2 tablespoons of water. Saut
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 gridings 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.
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
Source from luhu.jp