Turkey Breast Cutlets (BBQ) with Corn and Avocoda

Dinner lately seems to include chicken, and most of you know with it comes to chicken, I eat one type… Boneless and Skinless! If you don’t know me that well, you will soon find out that fact. I am trying to branch out, and this last meal was not that much of a branch out, but it is a difference. From the meat counter, I pick up some TURKEY BREAST CUTLETS.

I wasn’t quite sure what to do with the blank canvas of cutlets.

Then it hit me, try a BBQ dry rub. I picked a Kansas City Rib Rub. It was a little spicy, but the turkey cutlets turned out very, very nice!

Here is the rub.

Kansas City Rib Rub
Yield: Makes a little more than 1 cup
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.

I cover one side of the turkey breast cutlets and baked for 20 minutes at 375 degrees. The turkey cutlets were about 4 oz and half inch thick. The rub becomes like a glaze on the turkey cutlets. For a side dish, I made a cup of frozen corn boiled in a cup of water, a little butter and a teaspoon of each salt and pepper. I had a ripe avocado that was needed to be used, so I cut it up and also served it as a side.