Marinated Turkey Breast

Found in Better Homes and Gardens New Dieter's Cookbook. Haven't tried this one, but all that I have made from this cookbook is a real pleaseer. Plenty of flavor without all the cholesterol, fat, and all the bad stuff. Prep time includes marinade time

• Ready In: 2 hrs 12 mins
• Serves: 2

Ingredients

• 6  ounces turkey breast, slices
• 1⁄4 teaspoon lemon peel (finely shredded)
• 1  tablespoon lemon juice
• 2  teaspoons  cooking oil (safflower)
• 1⁄2 teaspoon chicken bouillon granule
• 1⁄8 teaspoon dried thyme (crushed)
• 1  teaspoon garlic (minced)
• 1 1⁄2 cups zucchini (sliced) or 1 1⁄2 cups squash (sliced)
• 1  cup fresh mushrooms (sliced)
• 1 1⁄2 teaspoons cornstarch
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
•  cooking spray
•  hot cooked rice (optional)

Directions

1. For marinade, stir together lemon peel, lemon juice, oil granuals, thyme, garlic, salt, pepper, & 1/4C water.
2. Place turkey in a plastic bag set in a bowl. Poour marinade over turkey close bag and refrigerate for 2 hours.
3. Remove turkey from bag, reserving marinade. Spray an 8" skillet with cooking spray. Add turkey slices. Cook over medium heat about 4 minutes or till tender & no longer pink, turning once. Remove turkey from skillet; keep warm.
4. Add zucchini, mushrooms, & 2TBS water to the skillet. Cover and cook for 3-4 minutes or till zucchini is crisp-tender.
5. Meanwhile stir together the reserve marinade, & cornstarch. Add to veggies in skillet. Cook and stir till thickened & bubbly. Cook and stir 1 minute more.
6. Serve the veggies with turkey slices & if desired , rice.