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Yield: Makes 6 servings


• 6 turkey breast tenderloin steaks (about 3 ounces each)
• 1 tablespoon butter or margarine
• salt and ground black pepper
• 1 10-ounce can tomatoes, crushed
• 2/3 cup cocktail vegetable juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon basil leaves
• 1/8 teaspoon garlic powder
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons grated Parmesan cheese
• 3 ounces mozzarella cheese, cut into 6 slices
• 3 cups hot cooked rice


Saute steaks on both sides in butter in 10-inch skillet over medium-high heat about 8 minutes. Pour off fat. Lightly sprinkle turkey slices with salt and pepper. 
Combine tomatoes, vegetable juice, Worcestershire sauce, basil, 1/4 teaspoon salt, 1/8 teaspoon pepper and garlic powder. Dissolve cornstarch in water; add to sauce. Pour sauce over turkey.

Cover and simmer 10 to 15 minutes, or until turkey is tender and sauce is thickened and bubbly.

Top with Parmesan cheese and mozzarella cheese. Remove from heat.

Cover; allow to stand 5 minutes or until cheeses melt.

Serve over fluffy rice.

    Nutrition Facts
    Calories 295   
    Total Fat 10g 
    Cholesterol 60mg 
    Sodium 714mg 
    Total Carbohydrate 27g 
    Protein 23g

USA Rice Federation (


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