Grilled Turkey Piccata

Ingredients

• 2  lemons
• 4  teaspoons olive oil
• 2  teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 1/4  teaspoon salt
• 1/4  teaspoon freshly ground black pepper
• 4  1/2-inch-thick turkey breast tenderloin steaks (about 1-1/4 to 1-1/2 pounds)
• 1  tablespoon drained capers
• 1  tablespoon snipped fre****alian flat-leaf parsley

Directions

1. Finely shred enough peel from one of the lemons to make 1 teaspoon; set aside. Halve and squeeze the juice from that lemon (should have about 3 tablespoons); set aside. Cut the other lemon into very thin slices; set aside.

2. For rub, in a small bowl combine the shredded lemon peel, 2 teaspoons of the olive oil, the rosemary, salt, and pepper. Sprinkle the mixture evenly over both sides of turkey steaks; rub in with your fingers.

3. For a charcoal grill, grill turkey on the rack of an uncovered grill directly over medium coals for 6 minutes. Arrange lemon slices on top of turkey, overlapping if necessary. Cover and grill for 6 to 9 minutes more or until turkey is no longer pink (170 degree F). (For a gas grill, preheat gas grill. Reduce heat to medium. Place turkey on the grill rack over heat. Cover and grill as above.)

4. Meanwhile, in a small saucepan combine the remaining olive oil, the lemon juice, and the capers. Heat through.

5. Remove turkey steaks to a serving platter. Drizzle with the warm caper mixture. Sprinkle with parsley. Makes 4 servings.

*Note: If you can't find turkey tenderloin steaks at your local grocery store, buy whole turkey tenderloins; then cut them horizontally into 1/2-inch-thick slices.

Nutrition Facts

Nutrition facts per serving:

• Servings Per Recipe 4 servings
• Calories 159
• Total Fat (g) 5
• Saturated Fat (g) 1
• Cholesterol (mg) 71
• Sodium (mg) 269
• Carbohydrate (g) 1
• Fiber (g) 0
• Protein (g) 26
• Vitamin C (DV%) 12
• Calcium (DV%) 1
• Iron (DV%) 8