In a ziplock bag, place the turkey fillets with the flour, salt, and pepper. Shake the bag until the turkey fillets are coated with flour.

In a large skillet over medium heat, heat the oil. Add the turkey fillets and saute on each side for 4 minutes. Remove from the skillet.

In the same skillet, saute the onion and garlic for 5 minutes until the onions begin to brown. Add the crushed tomatoes. Bring to a boil. Lower the heat and let simmer for 5 minutes.

Add the turkey, rosemary, thyme, olives, and capers to the skillet. Simmer over low heat for 10 minutes. Add the parsley and serve.

This recipe yields 6 servings. Serving size: 3 to 4 ounces.

Exchanges Per Serving: 4 Very Lean Meat, 2 Vegetable.

Nutrition Facts: Calories 189; Calories from Fat 27; Fat 3g; Saturated Fat 1g; Cholesterol 75mg; Sodium 294mg; Carbohydrates 10g; Dietary Fiber 2g; Sugars 5g; Protein 29g.