Parmesan Turkey Breast
the Editors of Publications International, Ltd.
Parmesan Turkey Breast
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Yield
Makes 4 servings
Ingredients
| 1/2 | teaspoon salt |
| 1/4 | teaspoon black pepper |
| 1 | pound turkey breast, chicken breasts or veal cutlets, cut 1/8 to 1/4 inch thick |
| 2 | tablespoons butter, melted |
| 2 | cloves garlic, minced |
| 1/2 | cup grated Parmesan cheese |
| 1 | cup marinara sauce, warmed |
| 2 | tablespoons chopped fresh basil |
Preparation
- Preheat broiler. Sprinkle salt and pepper over turkey. Place turkey in one layer in 15X10X1-inch jelly-roll pan.
- Combine butter and garlic in small bowl; brush over turkey. Broil turkey 4 to 5 inches from heat source 2 minutes; turn. Sprinkle with cheese. Broil 2 to 3 minutes more or until turkey is no longer pink in center. Transfer to serving plates. To serve, spoon sauce over turkey; sprinkle with basil.
Variation
Preheat oven to 350°F. Sprinkle salt and pepper over turkey. Brown turkey on both sides in 1 to 2 tablespoons hot oil in medium skillet. Place browned turkey in small casserole dish or 9X9-inch baking dish. Top with pasta sauce; cover dish with foil. Bake 30 minutes or until no longer pink in center. Remove from oven. Sprinkle Parmesan cheese and basil over turkey.
Nutritional Information
| Serving Size: | about 3 ounces baked turkey with 1/4 cup sauce and 1/2 tablespoon basil |
| Calories | 251 |
| Protein | 33 g |
| Fiber | 2 g |
| Carbohydrate | 5 g |
| Cholesterol | 95 mg |
| Saturated Fat | 6 g |
| Total Fat | 10 g |
| Calories from Fat | 37 % |
| Sodium | 832 mg |
Dietary Exchange
| Vegetable | 1 |
| Meat | 4 |
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