Turkey Cutlets with Balsamic-Glazed Peppers
- 1/4 c Low-salt chicken broth
- 3 tb Balsamic vinegar
- 2 ts Honey
- 1/4 ts Salt
- 1/4 ts Pepper
- 1 lb Turkey breast cutlets; 1/4
- -inch thick
- 2 ts Olive oil
- Cooking spray
- 2 Garlic cloves; minced
- 2 c Red; yellow and green bell
- -peppers, seeded, cut into
- -strips
Combine the first 3 ingredients in a bowl, and set aside.
Sprinkle salt and pepper over both sides of turkey; set aside. Heat oil in
a large nonstick skillet coated with cooking spray over medium-high heat
until hot. Add garlic; sauté 30 seconds. Add turkey; cook 2 minutes on each
side or until done. Remove turkey from skillet; set aside, and keep warm.
Reduce heat to medium. Add bell pepper; sauté 2 minutes. Add broth mixture
to skillet; cook 30 seconds, stirring constantly. Spoon sauce over turkey.
Yield: 4 servings (serving size: 3 ounces turkey and 1/3 cup glazed
peppers).
Note: One pound of chicken breast may be substituted for turkey breast
cutlets, if desired. Place chicken between 2 pieces of heavy-duty plastic
wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
Proceed with recipe.
Calories 180 (23% from fat); protein 27.4g; fat 4.5g; carbohydrate 6.4g;
cholesterol 68mg; sodium 225mg.
Weight Watcher Points: approximately 4
Recipe by: Best of Cooking Light Holidays, 1997
Posted to JEWISH-FOOD digest by Linda Shapiro on Nov 02,
1998, converted by MM_Buster v2.0l.
Sprinkle salt and pepper over both sides of turkey; set aside. Heat oil in
a large nonstick skillet coated with cooking spray over medium-high heat
until hot. Add garlic; sauté 30 seconds. Add turkey; cook 2 minutes on each
side or until done. Remove turkey from skillet; set aside, and keep warm.
Reduce heat to medium. Add bell pepper; sauté 2 minutes. Add broth mixture
to skillet; cook 30 seconds, stirring constantly. Spoon sauce over turkey.
Yield: 4 servings (serving size: 3 ounces turkey and 1/3 cup glazed
peppers).
Note: One pound of chicken breast may be substituted for turkey breast
cutlets, if desired. Place chicken between 2 pieces of heavy-duty plastic
wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
Proceed with recipe.
Calories 180 (23% from fat); protein 27.4g; fat 4.5g; carbohydrate 6.4g;
cholesterol 68mg; sodium 225mg.
Weight Watcher Points: approximately 4
Recipe by: Best of Cooking Light Holidays, 1997
Posted to JEWISH-FOOD digest by Linda Shapiro
1998, converted by MM_Buster v2.0l.
