MEXICAN TURKEY BREAST CUTLETS WITH BROWN RICE

MEXICAN TURKEY BREAST CUTLETS WITH BROWN RICE

Nutrition Facts

Serving Size
5
Amount Per Serving
Calories 455
% Daily Value
Total Fat 4.8g
7%
Saturated Fat 0.5g
3%
Cholesterol 66mg
22%
Sodium 396mg
17%
Total Carbohydrate 64.8g
22%
Dietary Fiber 5.4g
22%
Protein 33.6g
67%
Vitamin A 19%
Vitamin C 19%
Calcium 9%
Iron 6%
Total Time
Serving & Size

5

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Roasted turkey breast cutlets, topped with warm Mexican style tomato sauce stewed with savory vegetables and beans. Plated with whole grain brown rice.

Recipe Yields:

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Ingredients Weight Measure
Instructions
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.

Recipe Tip

  1. Serving suggestion: offer with a crisp green salad.
  2. This recipe meets PHA standards for a wellness positioned entree.
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