| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Asian |
Poultry |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Lemon juice |
| 1 |
tb |
Grated lemon rind |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Soy sauce; low sodium |
| 1 |
tb |
Canola oil |
| 1 |
|
Clove garbanzo beans; finely chopped |
| 1 1/2 |
lb |
Turkey tenderloin -Red Onion Salsa— |
| 1 1/2 |
c |
Red onion; finely chopped/2 med |
| 3/4 |
c |
Tomato; finely chopped/1 med |
| 1/4 |
c |
Chopped green onions; 2-3 med |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Chopped fresh cilantro |
| 2 |
tb |
Balsamic vinegar |
| 1 |
tb |
Canola oil |
| 1 |
ts |
Soy sauce; low sodium |
| 1/4 |
ts |
Cayenne |
| 4 |
|
Cloves garlic; finely chopped |
INSTRUCTIONS
Skinless, boneless chicken breast halves can be substituted for the turkey
tenderloins. Decrease the baking time by 5 to 10 minutes. Mix all
ingredients except turkey tenderloins and Red Onion Salsa in shallow glass
or plastic dish. Add turkey; turn to coat with marinade. Cover and
refrigerate at least 2 hours but no longer than 4 hours, turning once.
Prepare salsa. Mix all ingredients in a glass or plastic bowl. Cover and
refrigerate at least 2 hours.
Heat oven to 350 degrees. Spray rectangular pan, 13 X 9 X 2 inches, with
nonstick cooking spray. Remove turkey from marinade; place in pan. Bake
uncovered about 35 minutes, brushing with pan drippings after 10 minutes,
until juices of turkey run clear. Serve with salsa.
Sources Betty Crocker New Choices Cookbook computer program
Recipe by: Betty Crocker New Choices Cookbook computer program
Posted to MC-Recipe Digest V1 #990 by Carol & Bob Floyd
<c.floyd@arnprior.com> on Jan 05, 1998
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