Title: Cajun Coated Breast Slices with Louisiana Ric
Categories: Poultry
Yield: 5 Servings

1	pk	Boneless fresh turkey breast slices; about 1lb
1		Egg white; beaten
1	tb	Milk
1/2	c	Dry bread crumbs
2	tb	Finely chopped pecans; to 4T
1/2	ts	Pepper; fresh ground
1/4	c	Flour
2	ts	Margerine
1/2	c	Red bell pepper; chopped
1/3	c	Onion; chopped
1		Garlic clove; minced
2 1/2	c	Rice; cooked
3/4	c	Chicken broth
1/8	ts	Cumin
1/8	ts	Thyme
1/8	ts	Cayenne pepper
1	tb	Oil

In 8 inch pie plate, blend egg white and milk; set aside. On sheet of waxed paper, combine dry bread crumbs, pecans, and pepper. Place flour on another sheet of waxed paper. Coat each turkey breast slice in flour, dip in egg mixture, then in crumb mixture; place on large plate. Cover with plastic wrap; refrigerate at least 1 hour to set coating.

Heat oven 350. Lightly greast 12x8 inch <2 qt> baking dish. Melt margerine in med skillet over med hight heat. Add red pepper, onion, and garlic; cook and stir until crisp tender. In large bowl, combine red pepper mixture, rice, chicken broth, cumin, thyme and cayenne, mix well. Spoon evenly into baking dish. Bake uncovered at 350 for 20 mins.

While rice is baking, prepare coated breast slices. Heat 1T oil in 12 inch skillet over med high heat until oil sizzles, about 1 minute. Add turkey. Cook 1 1/2 to 2 mins on each side or until lightly browned. Place turkey slices on top of rice mixture, overlapping slices slightly to fit in pan.

Bake 350 for 10 mins. Per serving: 345 cals 21% cals from fat, 26g prot, 40g carb, 8g fat, 57mg chol, 144mg sodium, 329mg potassium From the Turkey Store's A Fresh Approach Cookbook

previous

next