| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Seattle tim | 4 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 1 | Clove garlic, split in half | |
| 1/3 | c | Fresh bread crumbs |
| 2 | t | Olive oil |
| 1 | c | Onion, finely chopped |
| 1 | Clove garlic, minced | |
| 1 | c | Red bell pepper, finely |
| sliced | ||
| 2 1/2 | T | Water, 2 to 3 Tbsp |
| 1/2 | t | Dried oregano, crushed |
| 1/2 | t | Ground cumin |
| 1 | c | Canned peeled and diced |
| tomatoes with liquid | ||
| 1 | c | Low-sodium chicken broth |
| 1 | T | Capers, rinsed and drained |
| 8 | Pimento-stuffed green | |
| olives coarsely chopped | ||
| 1/8 | t | Salt, 1/8 to 1/4 tsp. |
| Freshly ground black pepper | ||
| to taste | ||
| 1 | lb | Raw turkey breast slices |
| about 1/4-inch thick |
INSTRUCTIONS
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. 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. Add the tomatoes with their liquid, broth, capers, olives, salt and several gridings black pepper. Simmer 15 minutes. Put the turkey slices into the pan, spooning the sauce over. Cover and cook over medium-low heat until the turkey is cooked through. 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 [email protected] Recipe by: Seattle Times 3/19/97 Posted to MC-Recipe Digest V1 #544 by Rooby <[email protected]> on Mar 27, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 69
Total Fat: 7.9g
Cholesterol: 70.3mg
Sodium: 561.8mg
Potassium: 739.5mg
Carbohydrates: 18.7g
Fiber: 3.4g
Sugar: 6g
Protein: 32.2g