- 1 tablespoon all-purpose flour
- 1/8 teaspoon pepper
- 2 turkey breast slices (3 ounces each)
- 2 teaspoons olive oil
- 1 teaspoon butter
- 1 can (8 ounces) no-salt-added tomato sauce
- 1 teaspoon each dried oregano, basil and thyme
- 2 teaspoons shredded part-skim mozzarella cheese
- 1 teaspoon nonfat Parmesan cheese topping
- In a large resealable plastic bag, combine flour and pepper; add turkey slices. Seal bag and turn to coat.
- In a large skillet over medium heat, brown turkey in oil and butter. Combine the tomato sauce, oregano, basil and thyme; pour over turkey. Bring to a boil; reduce heat. Cover and simmer for 3-4 minutes or until no turkey is longer pink. Sprinkle with cheeses. Yield: 2 servings.
Originally published as Italian Turkey Breast in Taste of Home February/March 1999, p17
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