Saturday, January 18, 2014

Turkey Breast Diane with Jicama Salsa


1 package Shady Brook Farms® Turkey Breast for Scallopini & Milanesa
1 tablespoon olive oil
2 teaspoons lemon pepper seasoning
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon fresh parsley, chopped
1 lemon, halved
How to prepare this recipe:
  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Sprinkle turkey with lemon pepper seasoning.
  3. Cook over medium-high heat for 5 minutes on each side or until no longer pink and internal temperature reaches 170°F.
  4. In a small bowl, combine lemon juice, Worcestershire sauce and mustard; mix well. Add to skillet; heat through.
  5. Sprinkle parsley and squeeze lemon evenly over turkey. 
Jicama Salsa

In a small bowl, stir together the following:

2 cups diced peeled Jicama
2/3 cup coarsely chopped cranberries
4+ tablespoons chopped walnuts, lightly toasted
1 large pickled jalapeno chilli, seeded and minced
2 shallots minced
Juice of one lime
2 tablespoons vegetable oil

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