Turkey Veracruz


4 tbsp. GOYA® Extra Virgin Olive Oil

2 cups onions, chopped

1½ tsp. GOYA® Minced Garlic or 3 garlic cloves, minced

1 tbsp. GOYA® Jalapeños, finely chopped

3 cups tomatoes, chopped

1 tsp. dried oregano

1 tsp. salt

2 tsp. GOYA® Capers

12 GOYA® Spanish Stuffed Olives, sliced

2 bay leaves

2 lbs. BUTTERBALL® Boneless Turkey Breasts


1. Heat Olive Oil in a skillet on medium, Stir in onion and garlic and gook until onion is translucent. Stir in Jalapeños, tomato, dried oregano, salt, capers, olives, and bay leaves. Simmer for 15 minutes stirring often
2. Add turkey breasts and cover with sauce. Cook for 7 minutes on each side or until cooked throughout.
3. Serve over rice with fresh cilantro sprinkled on top and lime wedges.
Makes 4 servings

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