1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1 1/2 pounds turkey breast slices
2 large egg whites, lightly beaten
1 teaspoon olive oil, divided
Olive oil-flavored cooking spray
1/4 cup dry vermouth
1/4 cup fat-free, less-sodium chicken broth
1 teaspoon cornstarch
1 cup chopped tomato (about 1 small)
How to Make It
Combine first 5 ingredients in a small bowl; stir well. Dip each turkey slice in egg whites; dredge in breadcrumb mixture.
Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add half of turkey slices; cook 2 to 3 minutes on each side or until turkey is done. Repeat procedure with remaining oil and turkey. Set aside, and keep warm.
Combine vermouth, broth, and cornstarch; stir. Add to pan; cook over medium heat, stirring constantly, 1 minute or until slightly thickened. Add tomato; cook until thoroughly heated. Spoon over turkey. Serve immediately.
This was a satisfying meal. Without the fresh basil, the turkey might have been flat in taste, but the piquancy of the basil (I increased it to two tablespoons) added so much flavor. I used panko rather than bread crumbs, and also increased the garlic powder. A good weeknight meal with low calorie and fat count.
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