| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Main, Courses-, Turkey |
4 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <[email protected]> on Nov 02,
1998, converted by MM_Buster v2.0l.
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