Cumin Turkey Breasts
Yield
4 servingsPrep
20 minCook
15 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
turkey
breasts, butterflied |
*
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
cornmeal
|
|
| 1E+1 | ml |
cumin
ground |
|
| 0.6 | ml |
cayenne pepper
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
olive oil
|
|
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.
