Prep 6 mins
Cook 24 mins
My adaptation of a Cooking Light recipe that captures the essence of a long cooking mole in under thirty minutes. The sauce is spicy rich and delicious. You might be tempted to make this hotter by adding extra chipotle but that will throw off the balance with the other spices in the dish.
- 2 teaspoons whole wheat flour
- 2 teaspoons sesame seeds
- 1⁄2 teaspoon black pepper
- 4 (4 ounce) turkey breast cutlets
- 1 tablespoon olive oil, divided
- 3⁄4 cup onion, finely diced
- 1 garlic clove, finely minced
- 2 teaspoons chipotle chiles in adobo, finely chopped into a paste
- 3⁄4 teaspoon ground cumin
- 1 tablespoon unsweetened cocoa
- 1 pinch cinnamon
- 1 teaspoon balsamic vinegar
- 3⁄4 cup reduced-sodium fat-free chicken broth
- 1 (14 1/2 ounce) canpetite diced tomatoes, undrained
- Combine the first 3 ingredients. Sprinkle turkey with mixture.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Remove from pan.
- Heat remaining teaspoon oil in pan. Add onion and sauté 3 minutes until the onions are softened and browned a bit on the edges. Stir in the cocoa, cumin, chipotle pepper and cinnamon. Add the vinegar, broth and tomatoes. Cook for 3 minutes until the sauce begins to bubble.
- Return the turkey cutlets to the pan spooning a bit of the sauce on top. Cover and reduce heat. Simmer for 15 minutes until turkey is cooked tender and the sauce has thickened.
This is a very tasty and tangy recipe that everyone in my family gave a thumbs up. Instead of turkey cutlets I used a larger turkey breast and then sliced it for serving with "Spanish Rice". Made for Photo Tag cooking game.