Like I said last week, this recipe is so stupid-simple that I feel foolish calling it a ‘recipe.’ But it is something I made up on-the-fly, so I suppose that counts.
Despite the fact this is fried, it’s quite low in calories. Be sure not to overcook it, or it’ll turn out dry. It should be crispy on the outside and juicy on the inside.
A lot of people think you can’t fry boneless poultry pieces unless they’re breaded in something. To that, I say “poppycock!” You just have to adjust your technique a little bit.
For this recipe, when I talk about “boneless turkey breasts,” I’m not talking about those flavored tenderloins that come in a bag like a pork tenderloin. I’m talking about raw turkey breast pieces. This recipe uses two turkey breast pieces, at a total weight of 1.06 pounds. At least, that’s what the package said. You can also make this recipe using boneless, skinless chicken breast halves, if that suits you better.
Naked Turkey Breasts
- 2 Tablespoons canola oil
- 2 boneless turkey breast pieces, about 1/2 lb each
- 4 Tablespoons no-salt seasoning, divided (for this recipe, I like to use Penzey’s Northwoods seasoning — and that is NOT an affiliate link)
- salt and freshly ground black pepper, to taste
In a nonstick skillet (and the nonstick part is important for this particular recipe, in order to cut down on the amount of oil required), begin heating oil over medium-high heat. Meanwhile, butterfly the turkey pieces by slicing them in half horizontally. If you don’t know what I mean, do this:
- Try to figure out which side of the turkey breast is the breastbone side; place the meat on a cutting board with the breastbone side facing left (assuming you’re right-handed)
- Place your hand atop the meat, as if you’re covering it
- Starting from the right edge, carefully slice through the meat from right-to-left, underneath your hand
- Don’t cut all the way through
- Now, put the knife down and open the meat like a book; each side should be about the same thickness
- If things still aren’t clear, check out this video on how to butterfly a chicken breast
Once both breast pieces are butterflied, leave them open like a book and sprinkle each breast with 1 Tablespoon of Northwoods seasoning, salt, and pepper to taste.
Carefully place meat seasoned-side down in the skillet, watching for oil spatter. Immediately reduce heat to medium.
Season the raw side of each breast piece with the remaining spices.
Fry, uncovered, for about 8 minutes per side or until juices run clear. Remove from heat and serve immediately.
Serves 2-4. Nutritional values are calculated based on 4 servings.
Per Serving: 120 Cal (55% from Fat, 45% from Protein, 0% from Carb); 13 g Protein; 7 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 0 g Carb; 0 g Fiber; 0 g Sugar; 9 mg Calcium; 1 mg Iron; 23 mg Sodium; 36 mg Cholesterol
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