Turkey with Tomato Sauce

For Tomato-Olive Sauce:

Place canned tomatoes in a blender or food processor and pulse several times. Heat the olive oil in a pot over medium-high heat. Add the onion and garlic, stirring for about 3 to 4 minutes, until soft and fragrant. Add the tomatoes, salt and bay leaf to the pot. Reduce heat to low and cook for about 45 minutes or until the desired thickness is achieved, stirring frequently. Add the sugar and butter about 10 minutes before the sauce is ready. Add olives and heat through.

For White Rice:

In a saucepan, bring water and butter to a boil.

Add rice, stirring to incorporate. Cover tightly and reduce heat to medium low. Cook rice for 20 minutes. Do not remove lid.

Remove pan from heat source and fluff rice with a fork.

For Turkey or Chicken Breasts:

Rinse turkey or chicken under cold running water and pat completely dry with paper towels. Rub the poultry with the cut side of the garlic clove. Season both sides with salt and pepper.

Heat olive oil in a large heavy-bottomed skillet, set over medium-high. Add poultry and cook for 4 to 8 minutes on each side depending on thickness, or until cooked through and golden brown.

To Serve: