Average Rating: 5TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.Ingredients
- 3/4 cup chopped pecans
- 1/2 cup grated Romano cheese
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon dill weed
- 1 package (17.6 ounces) turkey breast cutlets
- 3 tablespoons butter, divided
- 2 garlic cloves, minced
- 1 teaspoon cornstarch
- 1/2 cup chicken broth
- 2 tablespoons lime juice
- 1/2 teaspoon grated lime zest
CARROTS:- 1-1/2 pounds sliced fresh carrots
- 1-1/2 teaspoons butter
- 3/4 teaspoon grated lime zest
- 1/2 teaspoon dill weed
- 1/4 teaspoon seasoned salt
Instructions
- 1. Place pecans in a food processor; cover and process until ground.
- 2. Combine the pecans, cheese, seasoned salt and dill in a shallow bowl. Coat turkey with pecan mixture.
- 3. Cook turkey in batches in 1 tablespoon butter in a large skillet over medium heat for 3-4 minutes on each side or until no longer pink; remove and keep warm. Cook garlic in remaining butter in the same pan.
- 4. Combine the cornstarch, broth and lime juice until blended; gradually add to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lime zest. Remove from the heat; keep warm.
- 5. Meanwhile, place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Stir in the butter, lime zest, dill and seasoned salt. Serve with turkey and sauce.
