There are lots of flavors in this easy main course: bacon, fresh herbs, white wine and yogurt. Serve with rice or quinoa.
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:2 servings 1x
12oz (360gr) thin turkey cutlets
6 – 7 slices Canadian bacon
4oz (125gr) fresh mozzarella, sliced
1 tbs olive oil
1/3 cup (3oz, 90ml) white wine
1/3 cup (3oz, 90ml) chicken stock
1 tbs fresh oregano, chopped
1 tbs fresh marjoram, chopped
1 tbs cornstarch (maizena) dissolved in 2 tbs water
1/3 cup (3oz, 90gr) Greek or plain yogurt
Cut turkey cutlets to rougly the same size as the bacon.
Heat oil in large nonstick skillet.
Quickly brown turkey scallops on both sides.
Top each turkey scallop with a slice of bacon.
Add wine, chicken stock, herbs, cover and simmer 10 minutes.
Remove turkey / bacon and put on an oven-safe platter.
Top each piece with a slice of mozzarella.
Place in a warm, 200F (100C) oven while you finish the sauce.
Heat the sauce in the skillet to a simmer.
Add cornstarch mixture and stir until thickened.
Stir in yogurt.
Remove platter when mozarella just starts to melt.
Spoon sauce over and serve.
Canadian bacon is the same as back bacon. Cut the turkey to the size you want, and the mozzarella in enough slices to match the turkey. You could substitute chicken breasts or chicken tenders, pounded thinly. Substitute sour cream for the yogurt if you prefer.