Turkey Scallops with Tomato Sauce and Spinach
|Baby spinach/Flat leaf spinach||12 Ounce (2 Bags, 6 Ounces Each)|
|Chopped fresh basil||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Turkey breast cutlets||1 Pound, pounded to 1/8 inch thickness|
|Olive oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), crushed|
|Tomatoes||1 Pound, peeled, seeded and cut into rough 1/2 inch pieces|
Heat a large nonstick skillet coated with olive-oil cooking spray over medium heat.
Add the spinach, working in batches if necessary, and cook, stirring, for 2 minutes, or until the spinach is just wilted.
Remove to a large platter.
Wipe the skillet with a paper towel.
In a cup, combine 1 tablespoon of the basil, 1/4 teaspoon of the salt, and the pepper.
Rub over the turkey.
In the same skillet, heat 1 tablespoon of the oil over high heat.
Add half of the turkey and cook for 2 to 4 minutes, or until lightly browned on both sides and no longer pink.
Place the turkey over the spinach on the platter.
Repeat to cook the remaining turkey.
Cover the platter loosely with foil.
Reduce the heat to low.
Add the remaining 1 teaspoon oil and the garlic to the pan juices and cook, stirring occasionally and pressing down on the garlic, for 1 1/2 to 2 minutes, or until golden.
Add the tomatoes and the remaining 1/4 teaspoon salt and increase the heat to medium.
Cook, stirring often, for 3 minutes, or until the tomatoes start to give off their juices.