This turkey breast was a great buy and another installment of tarragon experimenting. Turned into a great classic dinner.
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For Monday night’s dinner Greg was inspired to do a “lite” version of chicken parm. Typically chicken parmesan is made by breading and frying chicken cutlets, adding tomato sauce and cheese, and serving over pasta. For our “healthy” version, Greg used boneless, skinless turkey breasts from Shadybrook Farms. He “breaded” each one with Italian seasoning and oven-baked them. He also substituted pasta for spinach, which he sauteed in olive oil with onions and garlic. All in all, a great, healthy meal.
After baking for about 8 minutes
ready for the broiler!
The base of the dish was sauteed spinach, which provided a lot of flavor.
onions and roasted garlic
plated spinach awaiting turkey
garnish with fresh basil and enjoy!
This dish was good because not only did it taste good, but it was very light. I don’t mind sacrificing some flavor for not feeling heavy after a big meal, but I really did not feel that I had to sacrifice with this one. I would recommend some tomato sauce on the side for dipping because the turkey itself can be rather plain. Make sure to season it well and you should be alright.
Recipe for Turkey Parmesan Lite