Fried Turkey Cutlets 

This is by far Myron’s favorite way to eat turkey. It’s delicious, moist, tender, and so quick and easy. It is sure to get compliments from your guests.Cut turkey breast meat into 1/4 inch slices across the meat fibers. Dip in flour and sprinkle both sides of cutlets with salt. Fry in oil or butter just until no longer pink. Do not over fry it or it will get more dried out and tough.

Fajita Chicken and Vegetables on Rice

1 1/2 – 2 lbs. chicken breast
1 large onion, sliced
3 large carrots, peeled and sliced
1 lb whole green beans (can be frozen)
Rice, cooked
Oil for frying

Sauce:
1/4 c. oil
1/4 c. vinegar
1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. chili powder
1 tsp. salt

Cut chicken breast into into strips or bite size pieces. Stir the fajita sauce ingredients together and pour over the chicken. Stir to coat. Let set 1 hour and up to 24 hours. Fry the chicken pieces in a small amount of oil. Spoon into a large oven proof bowl. Set in a 200 degree oven to keep warm. Stir fry the carrots and onions in a little oil till crisp tender. Add to chicken. Stir fry the green beans in the remaining fajita sauce until crisp tender. Add to the chicken and veggies. Mix everything together. Serve over rice. (Note: You can also use leftover roasted chicken that you have taken off the bones.)

Have a blessed Christmas and Holiday Season!
Myron and Cathy Horst and Family

Jehovah-Jireh Farm
http://www.jehovahjirehfarm.com/