1. To prepare the bread crumbs: Combine 2 teaspoons olive oil with the garlic in a nonstick skillet set over medium heat. Saut? garlic until golden. Remove from the pan and add the bread crumbs, stirring well. Toast until golden; remove from the pan and set aside.

2. To prepare the Yucatan Turkey: In a large nonstick skillet, heat 2 teaspoons olive oil over medium heat. Add the onion and saut? 4 minutes. Add the garlic, bell pepper and about 2 tablespoons of water. Saut? about 5 minutes, or until the vegetables have softened. Stir in the oregano and cumin; cook 2 minutes.

3. Add the tomatoes with their liquid, broth, capers, olives, salt and several gridings black pepper. Simmer 15 minutes.

4. Put the turkey slices into the pan, spooning the sauce over. Cover and cook over medium-low heat until the turkey is cooked through.

5. Sprinkle each serving with the toasted bread crumbs.

Recipe developed by Cece Sullivan of The Seattle Times food staff.

Mc formatted 3/28/97 by MsRooby@sprintmail. Com