Choose Healthy Recipes: Poultry
Breaded Turkey Breast topped with
Tomatoes and Fresh Mozzarella by Chef Marc
Ingredients
- 4, 4-ounce turkey medallions
- ¼ pound fresh mozzarella (cubed)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh basil (chopped into ¼ inch pieces)
- 1 cubed medium fresh tomato
- 4 fresh romaine leaves
- 2 whole eggs
- 1 ½ cups wheat bread crumbs
- salt and pepper to taste
Procedure
In a medium mixing bowl whisk eggs, add salt and pepper to taste, and turkey medallions. Bread turkey medallions in wheat bread crumbs and set aside. In a medium non-stick baking pan place medallions and bake at 350 degrees for 25-30 minutes or until medallions are golden brown and fully cooked. In a separate mixing bowl combine tomatoes, mozzarella, basil, olive oil, salt and pepper to taste and marinate in refrigerator for 15-20 minutes. Place romaine leaf on plate. Add turkey breast (sliced into ¼” slices). Top with tomato and mozzarella mixture and serve. Serves 4-6.
Jamaican Chicken Thighs by Chef Nino
Ingredients
- 8-10 skinless boneless chicken thighs
- 3 cloves garlic minced
- 1 tablespoon dried thyme or 2 tablespoons fresh
- 1 bottle Pickapeppa Gingery Mango Sauce
- 2 tablespoons soy sauce
Procedure
Put all ingredients together and marinate overnight or at least 2 hours. Bake in a single layer casserole dish at 350 degrees for 30 minutes. Serves 4. The chicken thighs could also be grilled!
Oriental Chicken Wraps by Chef Marc Gilberti
Ingredients
- 3, 6-ounce boneless, skinless chicken breasts (cooked and sliced into ¼ slices)
- ½ cup matchstick carrots
- 1 cup bean sprouts
- ½ cup shredded cabbage
- ¼ sliced onions
- 1 tablespoon chopped garlic
- ½ cup sliced mushrooms
- 8 large green leaf lettuce leaves
- 3 tablespoons low sodium soy sauce
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
Sauce Ingredients
- ¼ cup low sodium soy sauce
- ½ cup peanut butter
- 1 teaspoon ground ginger
Procedure
Sauce: Combine all sauce ingredients with a wire whisk or hand blender until smooth and blended.
In a large skillet combine olive oil and sesame oil and heat on a medium flame. Add onions, garlic, and sauté for 1 minute. Add mushrooms, carrots, cabbage and bean sprouts and sauté for 2 minutes. Add soy sauce and chicken and sauté for 1 minute. Place chicken mixture evenly into lettuce leaves and drizzle each with 1 tablespoon of peanut ginger soy glaze.
Nutrition Facts per Serving:
- 288 calories
- 6.4 grams total fat
- 395 milligrams of sodium
- 32.7 grams total carbohydrate
- 15.7 grams fiber
- 30.1 grams protein
Southwest Chicken & Shrimp Rice Pilaf by Chef Marc
Ingredients
- 3, 6-ounce boneless and skinless chicken breasts (sliced into ¼ pieces)
- 1 lb. peeled and deveined shrimp
- ¼ cup diced red bell pepper
- ¼ cup diced green bell pepper
- ¼ cup diced onion
- ½ cup diced tomatoes
- ½ cup washed and drained can black beans
- 2 cups cooked brown rice (converted)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- salt and pepper to taste
- ½ cup green onion for garnish
Procedure
In a large skillet heat olive oil and add onion, bell peppers and sauté for 3-4 minutes. Add chicken breast, cumin, oregano, cayenne pepper, and salt to taste and cook until chicken is fully cooked (about 4-5 minutes.) Add tomatoes and black beans and sauté for 2-3 minutes. Toss with brown rice and garnish with green onions. Serves 4-6.
Nutrition Facts per Serving:
- 256 calories
- 4.1 grams total fat
- 434 milligrams of sodium
- 17.9 grams total carbohydrate
- 2.3 grams fiber
- 35.9 grams protein
Turkey Scaloppini by Chef Nino
Ingredients
- 2 honey suckle white turkey breast fillets
- Kosher salt and freshly ground pepper
- 1/3 cup all purpose flour
- 2 tablespoons Brummel and Brown Spread
- 2 tablespoons Sal and Judy’s olive oil
- ½ cup dry Marsala
Procedure
Place the cutlets between two sheets of plastic wrap. Using a meat pounder or mallet, pound them gently into about ¼ inch thickness. Sprinkle with salt and pepper. Spread the flour on a piece of wax paper, and dredge fillets on both sides until completely covered with flour. In a large skillet, melt the Brummel and Brown with the oil over medium heat. Cook the turkey until nicely browned on both sides, about 5 minutes per side. Transfer the slices to a plate, add the Marsala to the skillet. Cook, stirring, until the wine is reduced and thickened. Return the cooked turkey to the pan. Cook very briefly, turning the turkey in the sauce to warm through. Serve hot.
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