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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
vegetable cooking spray |
2 teaspoons reduced-calorie margarine |
1 pound turkey breast cutlets |
1/4 cup canned no-salt-added chicken broth, undiluted |
1/2 cup chopped onion |
1/3 cup chopped green pepper |
1/4 cup sliced celery |
1 (8-ounce) can no-salt-added tomato sauce |
1/4 cup no-salt-added tomato paste |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon dried whole oregano |
1/8 teaspoon dried whole basil |
3 ounces part-skim mozzarella cheese, thinly sliced |
Directions:
1. Coat a large nonstick skillet with cooking spray; add margarine, and place over medium-high heat until margarine melts. Add cutlets, and cook 2 to 3 minutes on each side or until lightly browned. Remove from skillet, and place in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Wipe drippings from skillet with a paper towel.
2. Add chicken broth, onion, green pepper, and celery to skillet. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in tomato sauce and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
3. Spoon sauce over cutlets; cover and bake at 325° for 30 to 40 minutes or until cutlets are tender. Arrange cheese slices on cutlets, and bake an additional 5 minutes or until cheese melts.
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