Turkey Cutlets with Apple Chutney

Categories: Poultry
Yield: 2 servings

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

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 on Mar 1,
1999,
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