4 servings (serving size: 2 turkey cutlets and about 1/3 cup sauce)
2 teaspoons sesame seeds
1/4 teaspoon salt
1/2 teaspoon black pepper
8 (2-ounce) turkey breast cutlets
1 tablespoon olive oil, divided
3/4 cup coarsely chopped onion
1 1/2 teaspoons ground chipotle chile powder
1/2 teaspoon ground cumin
2/3 cup fat-free, less-sodium chicken broth
2 teaspoons unsweetened cocoa
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
How to Make It
Combine the first 3 ingredients. Sprinkle turkey with sesame seed mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add turkey; cook 3 minutes on each side or until browned. Remove from pan.
Heat 1 teaspoon oil in pan. Add onion; sauté 5 minutes or until tender. Stir in chipotle powder and cumin; sauté 30 seconds. Stir in broth, cocoa, and tomatoes. Return turkey to pan; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes or until turkey is tender and sauce is slightly thickened.
Too hot and I mean really HOT and I'm from Texas! Next time I'll reduce the chili-powder; as it was to spicy/hot after the first bite. Good receipe; husband and son loved it. Tasty and easy to make; I will make again however with less chili powder.
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