Wednesday, September 16, 2009

Turkey breast cutlets with sundried tomatoes

Use 2 turkey breast cutlets...This recipe serves 2 and you have a little leftover for a sandwich tomorrow!
Finely chop 5-6 oil packed sun dried tomatoes. Mince 3 cloves of garlic and chop 1 green onion. Make some slices in the turkey breast and insert the sun dried tomatoes in several areas. Rub with the garlic and green onions and season with kosher salt and black pepper. Drizzle a tsp of the sun dried tomato oil on top of the cutlets. Put the turkey in a foil lined 9 by 13 pan (much easier clean up)! Cut 4 medium red potatoes into quarters... Add 2 tbsp olive oil, "garlic plus" seasoning, a shake of Montreal steak spice and salt and freshly ground black pepper. Add the potatoes to the same dish and roast in a 375 degree oven for 45 minutes. Turn the potatoes every 15 minutes for even browning. Let the turkey cutlets rest covered with foil for 5 minutes. Slice and pour the pan juices over the cutlets and the potatoes. I served this dinner with fresh green beans drizzled with lemon juice and a touch of butter. A tossed green salad with a vinaigrette topped off the meal and we shared an oatmeal cookie for dessert.
Tasty if I do say so myself!

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