| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Seattle tim |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 1 |
|
Clove garlic, split in half |
| 1/3 |
c |
Fresh bread crumbs |
| 2 |
ts |
Olive oil |
| 1 |
c |
Onion, finely chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
c |
Red bell pepper, finely sliced |
| 2 1/2 |
tb |
Water, (2 to 3 Tbsp) |
| 1/2 |
ts |
Dried oregano, crushed |
| 1/2 |
ts |
Ground cumin |
| 1 |
c |
Canned peeled and diced tomatoes, with liquid |
| 1 |
c |
Low-sodium chicken broth |
| 1 |
tb |
Capers, rinsed and drained |
| 8 |
|
Pimento-stuffed green olives, coarsely chopped |
| 1/8 |
ts |
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
TOASTED BREAD CRUMBS
YUCATAN TURKEY
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 <MsRooby@sprintmail.com> on Mar 27, 1997
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