Easy Chicken Dishes - Turkey, too - Really Quick... Exciting, Too

The store may not label these as "cutlets", but they're essentially slices of turkey breast. You might just want to buy a whoe or half turkey breast and slice your own if you find that less expensive.

4 turkey cutlets
3 Tbsp e. v. olive oil
3 large avocados, pitted, peeled & chopped
1 large tomato, chopped
1 medium red onion, cut in thin strips
1 jalapeno pepper, seeded and sliced
3 Tbsp lime juice
1/4 cup packed cilantro leaves
Lime wedges

Preheat a grill pan over high heat. Coat turkey with 2 Tbsp olive oil and sprinkle with salt and pepper, to taste. Add to the grill pan; cook 2 or 3 minutes per side or until no pink remains.

Meanwhile, in a large bowl combine avocados, tomato, onion, jalapeno, lime juice, and remaining olive oil.

Serve sauce over the turkey or, to be safer, as an accompaniment to the cutlets; some folks actually dislike jalapenos.

Garnish with cilantro and lime wedges.

Slightly beat the egg. Chop the parsley. Combine Parmesan with the breadcrumbs.

Flatten the chicken to even thickness, then dip chicken into the egg, then into crumbs to coat.

Heat butter & oil in a large skillet over medium heat. Brown chicken on both sides. Add spaghetti sauce, reduce heat; cover and simmer for 10 minutes.

Sprinkle with Mozzarella and parsley. Cover, simmer for 5 minutes more or until the cheese melts. Done.

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Do you sometimes feel a bit guilty about serving regular burgers to your kids/wife/husband/all of the above? Here's a quick and easy alternative that will satisfy their burger-lust and eliminate your guilt.

Sure, you could use chicken, but why should we just gobble the ugly gobbler only on Thanksgiving Day? But remember, you can’t do “rare” with poultry – but you knew that.

1 egg, slightly beaten
1/2 tsp salt
1/4 tsp ground black pepper
1 lb uncooked lean ground turkey
1/4 cup fine dry, unseasoned bread crumbs
1 Tbsp canola or olive oil
1/4 cup jalapeno jelly, melted or barbecue sauce(Optional)
Prepackaged shredded red cabbage, thinly sliced red onion, (toppings)

In a bowl combine egg, salt, and pepper. Add turkey and breadcrumbs; mix well. Shape the mixture into four 3/4-inch-thick patties.

In a large nonstick skillet, cook patties over medium heat in oil for 10 minutes, turning once halfway through cooking time. An instant-read thermometer in the thickest part of the burger should register 165F. The same times and procedure apply to broiling them in the oven if you prefer.

Want a kickier burger? Lay on jalapeno jelly or barbecue sauce and cook another minute on each side to glaze.

To assemble, place cabbage and red onion on bottom of rolls and top with a burger.

This tasty burger will definitely get their attention and their praise if you create the seasoning according to the recipe for same included below.

1/4 cup canned chickpeas(a.k.a. garbanzo beans), drained and mashed
1 beaten egg
2 Tbsp fine dry bread crumbs
1-1/2 tsp Cajun Season Salt (Recipe below)
1 lb ground raw chicken or turkey
4 Kaiser rolls or burger buns, split

Preheat oven broiler.

In a medium mixing bowl combine mashed chickpeas, egg, bread crumbs, and that fabulous Cajun seasoning. Add ground chicken and mix well - use your clean hands. Shape into four 3/4-inch-thick patties.

Next, be sure to wash your hands well since the seasoning will really, really hurt if you get any in your eye.

Place patties on a broiler pan rack and broil on the highest rack for 12 or 13 minutes, turning once.

Remove the burgers and broil your buns til they're just kind of gold.

Serve with lettuce leaves and tomato slices and plenty of ice water or other more interesting cold liquids.

Cajun Season Salt
Makes about a 1/4 cup (which c, considering all the pepper, should last a very long time stored with your other spices.

Combine 2 Tbsp salt,1 Tbsp ground red pepper and 1 tsp each ground white pepper, garlic powder and black pepper.

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6 Turkey breast cutlets or slices (about 1 lb. total), each about 1/4 inch thick
Black pepper
6 slices prosciutto (about 1 & 1/2 oz.)
2 oz. grated Parmesan cheese
1 Tbsp. olive oil
2/3 Cup chicken broth
1/3 Cup dry white wine
1/2 tsp. dried sage
1 Tbsp. Dijon mustard

Rinse turkey and pat dry. Place each piece between 2 sheets of plastic wrap or waxed paper. With a kitchen mallet, pound firmly but gently to a thickness of about 1/8 inch.

Lightly sprinkle each slice with pepper; then lay a piece of prosciutto on each slice and top with a layer ofcheese. Roll up turkey to enclose filling; secure each roll with a wooden toothpick.

Heat oil in a wide nonstick frying pan over medium-high heat. Add turkey rolls and cook, turning occasionally, until browned on all sides (about 10 minutes).

Combine broth, wine, sage, and mustard and add to pan. Cover and cook for 2 minutes.

Transfer turkey rolls from pan to a platter; keep warm.

Bring sauce to a boil over high heat; then boil, uncovered, until bubbles form (about 3 minutes). Pour over turkey and serve.

P.S. Don't forget to remove the toothpicks.