Ingredients
3/4 cup chopped pecans1/2 cup grated Romano cheese1/2 teaspoon seasoned salt1/2 teaspoon dill weed1 package (17.6 ounces) turkey breast cutlets3 tablespoons butter, divided2 garlic cloves, minced1/2 cup chicken broth1 teaspoon cornstarch2 tablespoons lime juice1/2 teaspoon grated lime zestCARROTS:1-1/2 pounds sliced fresh carrots1-1/2 teaspoons butter3/4 teaspoon grated lime zest1/2 teaspoon dill weed1/4 teaspoon seasoned salt
Preparation
Place pecans in a food processor; cover and process until ground. Combine the pecans, cheese, seasoned salt and dill in a shallow bowl. Coat turkey with pecan mixture.
In a large skillet, heat 1 tablespoon butter over medium heat. Add turkey in batches and cook until no longer pink, 3-4 minutes on each side. Remove and keep warm. In same skillet, cook garlic in remaining butter.
Combine the broth, cornstarch and lime juice until blended; gradually add to the skillet, stirring to loosen browned bits. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in 1/2 teaspoon lime zest. Remove from the heat; keep warm.
Meanwhile, place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain. Stir in the butter, lime zest, dill and seasoned salt. Serve with turkey and sauce.
