Basque-Style Cutlets with Peppers, Tomato & Bacon
3 teaspoons olive oil
4 (1/4-pound) turkey cutlets
1 large onion, sliced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 tomato, cut into thin wedges
2 ounces Canadian bacon, chopped
2 large garlic cloves, minced
¾ cup reduced-sodium chicken broth
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 Heat 2 teaspoons of oil in large nonstick skillet over medium-high heat. Add turkey cutlets and cook until browned, about 3 minutes per side; transfer to plate.
2 Reduce heat to medium and add remaining 1 teaspoon oil to skillet. Add onion and bell peppers; cook, stirring, until softened, about 5 minutes. Add tomato, Canadian bacon, and garlic; cook, stirring, until tomato is softened, about 5 minutes longer.
3 Add broth, oregano, salt, and black pepper to skillet; bring to boil. Reduce heat and simmer, covered, until flavors are blended, about 10 minutes. Return turkey to skillet and cook until heated through, about 2 minutes longer.
PER SERVING (1 turkey cutlet and ¾ cup vegetable mixture): 209 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 50 mg Chol, 638 mg Sod, 9 g Carb, 4 g Sugar, 2 g Fib, 32 g Prot, 29 mg Calc.
HEALTHY EXTRA
Enjoy this Basque dish with a side dish of mashed sweet potatoes — 2 large sweet potatoes, cooked and mashed for 4 servings will increase the per-serving PointsPlus value by 2.