Turkey Cutlets With Cilantro-Roasted Red Pepper Sauce

• 4 teaspoons olive oil, divided
• 1/2 cup chopped onion
• 1 1/4 teaspoons chili powder, divided
• 2 garlic cloves, chopped
• 1/4 cup fat-free, less-sodium chicken broth
• 1/2 cup chopped bottled roasted red bell pepper
• 1/2 cup chopped tomato
• 3/4 teaspoon salt, divided
• 1/4 cup chopped fresh cilantro, divided
• 2 teaspoons fresh lime juice
• 1 1/2 pounds turkey breast cutlets
• 1/2 cup dry breadcrumbs
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced fat Monterey Jack cheese

1. Heat 1 teaspoon oil in a large saucepan over medium heat. Add onion; saute 5 minutes or until tender. Add 1/2 teaspoon chili powder and garlic; saute 1 minute. Add chicken broth, bell pepper, tomato, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Place vegetable mixture in a food processor; process until smooth. Add 2 tablespoons cilantro and lime juice; pulse until well blended.
2. Preheat broiler.
3. Sprinkle remaining 1/2 teaspoon salt and remaining 3/4 teaspoon chili powder evenly over both sides of cutlets. Place remaining 2 tablespoons cilantro and breadcrumbs in a shallow dish; dredge turkey in breadcrumb mixture, pressing to coat.
4. Heat remaining 1 tablespoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add turkey; cook 5 minutes on each side. Cover and cook 6 minutes or until done. Sprinkle cheese evenly over turkey cutlets; cover and cook 1 minute or until cheese melts. Place turkey on serving plates; spoon sauce evenly over turkey.

olive oil, onion, chili powder, garlic, chicken broth, red bell pepper, tomato, salt, fresh cilantro, lime juice, turkey breast cutlets, breadcrumbs, cooking spray, cheese

Taken from www.myrecipes.com/recipe/turkey-cutlets-with-cilantro-roasted-red-pepper-sauce (may not work)