14.5 ounce canned tomatoes with jalapeño peppers and spices, undrained mexican-style canned
0.7 cup less-sodium chicken broth fat-free
1.5 teaspoons ground chipotle chile powder
0.5 teaspoon ground cumin
1 tablespoon olive oil divided
0.8 cup onion coarsely chopped
0.3 teaspoon salt
2 teaspoons sesame seed
2 ounce turkey breast cutlets
2 teaspoons cocoa unsweetened
Equipment
frying pan
Directions
Combine the first 3 ingredients.
Sprinkle turkey with sesame seed mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add turkey; cook 3 minutes on each side or until browned.
Remove from pan.
Heat 1 teaspoon oil in pan.
Add onion; saut 5 minutes or until tender. Stir in chipotle powder and cumin; saut 30 seconds. Stir in broth, cocoa, and tomatoes. Return turkey to pan; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes or until turkey is tender and sauce is slightly thickened.
