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This recipe fits the bill for weeknight cooking – quick, easy, and flavorful!
2 teaspoons McCormick® Paprika
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon salt
1/2 teaspoon sugar
4 thick-sliced turkey breast cutlets (about 1 1/4 pounds)
1 tablespoon olive oil
1 cup chopped onion
1 cup frozen corn kernels
1/2 cup drained and rinsed canned black beans
Mix paprika, cumin, oregano, salt and sugar in small bowl. Rub both sides of turkey cutlets with 1 tablespoon of the spice mixture. Set aside.
Heat oil in large nonstick skillet on medium heat. Add onion; cook and stir 4 minutes or until tender. Add remaining spice mixture; cook and stir 1 minute to toast spices. Stir in corn and beans. Reduce heat to low; cover and cook 3 to 4 minutes or until heated through, stirring occasionally. Remove from heat; keep warm.
Place turkey cutlets in skillet. Cook on medium heat 3 minutes per side or until cooked through. Serve turkey cutlets with corn mixture.
(Amount per serving)
This is also great using skinless chicken breast!
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