|Honey Mustard Turkey Scaloppine|
I get sick of chicken. In my quest for lean protein, I’ve seized turkey scaloppine as one of my favorites. This easy recipe is a favorite on weeknights when I want to throw something in the oven and de-stress before dinner.
- A package of turkey scaloppine (they’re basically boneless, skinless turkey breast tenders)
- 1 Tbsp canola oil
- 2 Tbsp honey
- 2 tsp Dijon mustard
Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil, then put the turkey tenders on it. Whisk the oil, honey, and mustard together in a small bowl. Drizzle the mixture over the tenders, rotate the tenders with tongs to coat them thoroughly, wrap up the foil into a packet, and stick it in the oven for 30 minutes (check after 20 minutes, though – turkey dries easily). Once the thermometer registers the meat temperature at 165 degrees Fahrenheit and the juices run clear, it’s ready to eat. Serve with a vegetable and brown rice.