Ingredients

• 2 teaspoons whole wheat flour
• 2 teaspoons sesame seeds
• 1/2 teaspoon black pepper
• 4 (4 ounce) turkey breast cutlets
• 1 tablespoon olive oil, divided
• 3/4 cup onion, finely diced
• 1 garlic clove, finely minced
• 2 teaspoons chipotle chiles in adobo, finely chopped into a paste
• 3/4 teaspoon ground cumin
• 1 tablespoon unsweetened cocoa
• 1 pinch cinnamon
• 1 teaspoon balsamic vinegar
• 3/4 cup reduced-sodium fat-free chicken broth
• 1 (14 1/2 ounce) can petite diced tomatoes, undrained

Instructions

1. Combine the first 3 ingredients. Sprinkle turkey with mixture.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add turkey; cook 2 minutes on each side or until browned. Remove from pan.

3. Heat remaining teaspoon oil in pan. Add onion and sauté 3 minutes until the onions are softened and browned a bit on the edges. Stir in the cocoa, cumin, chipotle pepper and cinnamon. Add the vinegar, broth and tomatoes. Cook for 3 minutes until the sauce begins to bubble.

4. Return the turkey cutlets to the pan spooning a bit of the sauce on top. Cover and reduce heat. Simmer for 15 minutes until turkey is cooked tender and the sauce has thickened.