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Preparation Time: 10 minutes
Cooking time: 20 minutes
Serves: 4
If served as four portions, provides 242 cals, 10g fat (of which 2g saturates), 4g sugar and 0.7g salt per portion.
Ingredients
- 2 tsp plus 1 tbsp olive oil, divided
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 400g (14½oz) tinned Italian stewed tomatoes, undrained
- 1 tbsp minced fresh basil or 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried rosemary, crushed
- 500g (18oz) turkey breast cutlets
- ½ tsp salt
- ⅛ tsp pepper
- 2 tbsp shredded Parmesan cheese
Method
1. In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes.
2. Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.
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