Southwestern Turkey
INGREDIENTS:
1 lb. (1/4 inch thick) turkey breast cutlets
1 med. green pepper
1 med onion
1 tablespoon vegetable oil
1 1/4 teaspoon chili powder
1/4 teaspoon cumin
1 (15 1/4 oz.) can whole kernel corn
3/4 cup salsa
CUT turkey and bell pepper into thin strips. Cut onion in half; cut each half into thin slices and separate into strips.
COOK turkey in hot oil in a large non stick skillet over high heat for 4 minutes. Stir in chili powder and cumin. Remove from skillet and set aside.
SAUTE green pepper and onion in skillet over medium high heat 3 minutes.
RETURN turkey to skillet, and stir in corn and salsa. Cook 2 minutes or until thoroughly heated.
Makes 5 servings.
NOTE: I have used chicken (boneless, skinless chicken thighs) and it too is absolutely delicious! I also found that by cutting the chicken while still partially frozen (into about 1" cubes) was alot easier than when thawed. Then all you do is add a few minutes to the browning and simmer about 10 minutes (cause the chicken is thicker).