Yucatan Turkey With Toasted Bread Crumbs (light) Recipe

YUCATAN TURKEY
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

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