Ingredients
2 teaspoons plus 1 tablespoon olive oil, divided 1 small onion, finely chopped2 garlic cloves, minced1 can (14-1/2 ounces) Italian stewed tomatoes, undrained1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon dried oregano1/2 teaspoon dried rosemary, crushed1 package (17.6 ounces) turkey breast cutlets1/2 teaspoon salt1/8 teaspoon pepper2 tablespoons shredded Parmesan cheese
Preparation
In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes.
Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.
