Ingredients Jump to Instructions ↓

  1. 1 package Honeysuckle White Turkey Breast Cutlets, cut into 1-inch pieces

  2. 1 red onion, cut into 1-inch pieces

  3. 3/4 pound small red potatoes, cut in half

  4. 2 tablespoons extra virgin olive oil - divided use

  5. 1/2 teaspoon salt

  6. 9 cloves garlic, minced - divided use

  7. 1/2 teaspoon black pepper

  8. 1/2 cup artichoke hearts, drained, cut in half

  9. 1/4 cup black kalamata olives, pitted

  10. 1/2 teaspoon dried thyme

  11. 2 medium tomatoes, quartered

  12. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°F (205°C). In a large mixing bowl, combine red onion, red potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 3/4 of the minced garlic; toss well to coat vegetables. Place on greased cookie sheet. Bake for 30 minutes, until vegetables are softened. Heat remaining oil in a medium nonstick skillet over medium-high heat. Add turkey, remaining salt and pepper. Cook 5 minutes on each side or internal temperature reaches 170°F (80°C). Add remaining minced garlic, artichoke hearts and olives. Heat thoroughly. Add onion and potato mixture, thyme and tomatoes. Garnish with Parmesan cheese and serve.


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