Roasted turkey breast cutlets, topped with warm Mexican style tomato sauce stewed with savory vegetables and beans. Plated with whole grain brown rice.
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|boneless, skinless turkey breast cutlet||20 oz.||5 ea.|
|canola oil||2 tsp.|
|chili powder||1 tsp.|
|garlic powder||1 tsp.|
|onion powder||2 tsp.|
|dried oregano leaves||0 1/2 tsp.|
|lime juice||2 tsp.|
|onion||2.75 oz.||0 1/2 cups|
|black beans||2.5 oz.||0 1/2 cups|
|no salt added diced tomatoes||3.125 oz.||0 1/2 cups|
|corn, whole kernel||5.75 oz.||1 cups|
|fresh oregano leaves||2 tsp.|
|chili powder||2 tsp.|
|cooked brown rice||34 oz.||5 cups|
|fat free sour cream||2.5 oz.||5 tbsp.|
|1. Preheat oven to 500°F. Toss cutlets with canola oil. Place in a 2 inch deep hotel pan. Set aside.|
|2. Combine first measure of chili powder with all of garlic powder, onion powder, and dried oregano. Sprinkle over turkey cutlets. Turn oven down to 350°F.
3. Place turkey breasts in oven. Roast dry until slightly brown, about 15-20 minutes. Remove from oven. Set Aside.
|4. While turkey is in oven, in sauce pot, combine all remaining ingredients, including second measure of chili powder. Bring to simmer over medium heat.
5. Pour sauce over top of turkey breasts. Place in oven until the turkey is cooked through ,bout 10 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
|6. To Serve: Using tongs, place 1 turkey breast on plate. Top with a 2 oz. of sauce from pan. Using a #4 scoop, portion 1 cup cooked brown rice next to turkey breast. Serve immediately.|
- Serving suggestion: offer with a crisp green salad.
- This recipe meets PHA standards for a wellness positioned entree.