From Paulette Vickery's Recipe Collection

BB: FAVORITE ITALIAN TURKEY CUTLETS

main dish, poultry

1 tablespoon nonfat chicken broth
1/2 cup oat bran
1 teaspoon garlic powder
1 pkg egg beaters, 1 cup
6 each turkey breast cutlets
1 can spaghetti sauce, 27oz
2 cup nonfat motzarella cheese
1 can artichoke bottoms
1 can mushroom parts, 8oz

Mix together oat bran and garlic powder, and set aside. Pour egg beaters onto a plate to use to coat turkey. Dip 4oz turkey cutlets into egg beater mixture, then oat bran mixture to coat. Cover and chill 30 minutes. Coat a large nonstick skillet with pam, and place over medium heat until hot. Cook turkey cutlets in chicken broth, about 2-3 minutes on each side. Drain on paper towels. Coat a 10-6 inch casserole dish with pam. Place cutlets into dish and pour spaghetti sauce over turkey. Sprinkle mushroom stems and pieces, artichokes, and the cheese on top. Bake at 350 degrees, 15-20 minutes, or until cheese is melted. Per serving: fat 2.5 G, cholesterol 70 MG, fiber 4 G, calorries 277, 8 percent from fat, protein 43 G, carbohydrate 24 G, sodium 890 MG.

Yield: 6 servings




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