| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
2 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Granny Smith apple; chopped |
| 1 |
c |
Diced tomato |
| 3/4 |
c |
Onion; thinly sliced |
| 3 |
tb |
Brown sugar |
| 2 |
tb |
Cider vinegar |
| 1/8 |
ts |
Ground cloves |
| 1/8 |
ts |
Ground ginger |
| 8 |
oz |
Turkey breast slices |
| 1/8 |
ts |
Salt |
| 1 |
ds |
White pepper |
| 1 |
ts |
Oil |
|
|
Vegetable cooking oil |
INSTRUCTIONS
Combine first 7 ingredients in a small saucepan, and bring to a boil.
Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
Remove apples mixture from heat, and let stand 10 minutes. Cover and chill.
Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet
coated with cooking spray over medium-high heat. Add turkey to skillet;
sauté 2 minutes on each side or until done. Serve turkey with apple
chutney.
NOTES : Note: refrigerate remaining chutney in an airtight container for up
to 2 weeks.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 1,
1999, converted by MM_Buster v2.0l.
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