Turkey Cutlets with Roasted Peppers and Mozzarella

1 karge red bell pepper, cut into 4 wedges
2 tsp. olive oil
4 (1/2-inch think) turkey breast cutlets (about 1 pound)
2 tsp. chopped fresh sage
1/2 tsp salt
1/4 tsp. black pepper
1/2 C (2 oz) shredded part-skim mozzarella cheese
1/4 C dry Marsala or Madeira wine
1/4 C fat-free, unsalted chicken broth
2 tsp. butter
fresh sagte leave (optional)

Place bell pepper wedges , skin side up, on a baking sheet and flatten with hand. Broil 10 minutes or until blackened. Place in a zip-lock bag and let stand 10 minutes, peel.

Heat oil in a large nonstick skillet over medium heat. Sprinkle turkey with sage, salt and pepper. Add turkey to pan, cook 2 1/2 minutes on each side or until browned. Top each cutlet with 1 bell pepper piece and 2 tbs. of cheese. Add Marsala and broth to pan. Cover and cook 45 seconds or until cheese melts. Remove turkey from pan with a slotted spoon.

Bring Marsala mixture toa boil, cook until reduced to 1/4 C (zabout 1 1/2 minutes). Remove from heat, add butter, stirring with a whisk until well blended. Serve with turkey. Garnish with sage leaves, if desired. Add salt to taste if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user TEACHERMMM.