Turkey Cutlets with Roasted Peppers and Mozzarella

Photo by Becky Luigart-Stayner
Ingredients
- 2 teaspoons chopped fresh sage
- 2 teaspoons olive oil
- 4 (1/2-inch-thick) turkey breast cutlets (about 1 pound)
- Fresh sage leaves (optional)
- ¼ cup fat-free, less-sodium chicken broth
- ¼ cup dry Marsala or Madeira
- 1 large red bell pepper, cut into 4 wedges
- + 4 more ingredients
-
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 teaspoons butter
- ½ cup (2 ounces) shredded part-skim mozzarella cheese
Preheat broiler. Place bell pepper wedges, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes; peel. Heat oil in a large nonstick skillet over medium heat. Sprinkle turkey with sage, salt,...
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