Heat chicken broth to boiling; add dried tomatoes and set aside for 10 minutes, until tomatoes are softened. Add artichokes and 2 tablespoons reserved marinade, roasted peppers, oregano, mustard and black pepper; mix and set aside.

Combine breadcrumbs and Greek seasoning in pie plate or other shallow dish. Coat turkey cutlets with mixture. Heat oil in large heavy non-stick skillet over medium-high heat. Add turkey and cook 4 minutes more or until cooked through, adjusting heat as necessary to prevent burning. Remove to heated serving platter; keep warm. If necessary, cook turkey in 2 batches.

Add tomato-artichoke-pepper mixture to skillet; cook, stirring, 2 minutes until bubbly. Stir in Feta cheese; cook a few minutes more, until cheese is slightly melted. Pour sauce over turkey; sprinkle with olives and parsley. Serves 6 (This is especially good served on a bed of orzo.)

Back