Cumin Turkey Breasts
Yield
4 servingsPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
turkey
breasts, butterflied |
*
|
| ¼ | cup | all-purpose flour |
|
| 1 | tablespoon | cornmeal |
|
| 2 | teaspoons |
cumin
ground |
|
| ⅛ | teaspoon | cayenne pepper |
|
| 1 | teaspoon | salt |
|
| 1 | tablespoon | olive oil |
|
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Directions
On large plate, combine flour, cornmeal, cumin, salt and cayenne pepper.
Dip butterflied turkey into mixture, coating both sides well.
In large non-stick skillet over medium-high heat, saut? coated breasts in oil for 3 to 4 minutes per side, until outside is golden brown and inside is no longer pink (170?F).
Remove breasts and place on cutting board.
Thinly slice across the grain.
Serve with salsa.
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