Turkey Breast with Mexican Squash Allen Smith   From Every Day with Rachael Ray May 2008 SERVES 4 Prep Time: 15 min Cook Time: 25 min 1/4 cup chili powder 1 tablespoon ground cumin 1 1/2 teaspoons salt 8 turkey breast cutlets (about 1 1/4 pounds) 3 tablespoons vegetable oil 1 small onion, finely chopped 1 clove garlic, finely chopped 1 pound zucchini, halved and cut crosswise 1/4 inch thick One 10-ounce package frozen corn kernels, thawed 1 cup drained canned fire-roasted diced tomatoes 1. In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Dust the turkey cutlets on both sides with the spice mixture. 2. In a large skillet, heat 1 tablespoon oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the zucchini and the remaining ½ teaspoon salt and cook, stirring occasionally, for 4 minutes. Stir in the corn and tomatoes and simmer until the zucchini is tender, about 4 minutes. Cover to keep warm. 3. In another large skillet, heat the remaining 2 tablespoons oil over medium-low heat. Working in batches, add the turkey cutlets and fry until just cooked through, 2 to 3 minutes on each side. Transfer to a paper-towel-lined plate to drain. Serve with the Mexican squash.

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