| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | Courses-, Main, Turkey | 4 | Servings |
INGREDIENTS
| 1/4 | c | Low-salt chicken broth |
| 3 | T | Balsamic vinegar |
| 2 | t | Honey |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 1 | lb | Turkey breast cutlets, 1/4 |
| inch thick | ||
| 2 | t | 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 <lss@coconet.com> on Nov 02, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 233
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 48.8mg
Sodium: 1553.3mg
Potassium: 418.2mg
Carbohydrates: 13.1g
Fiber: 1.2g
Sugar: 9.2g
Protein: 30.9g