Turkey with Cranberry and Fig Chutney
cup chopped peeled apple
cup orange juice, apple juice, or water
tablespoons snipped dried figs or raisins
1/4 inches turkey breast slices (about 8 ounces total)
tablespoon margarine or butter
- For chutney, in a heavy small saucepan stir together the cranberries, apple, orange juice, figs, sugar, and ginger. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until chutney is of desired consistency, stirring occasionally.
- Meanwhile, sprinkle the turkey with salt and black pepper. In a large skillet cook the turkey in hot margarine over medium heat for 4 to 5 minutes or until turkey is tender and no longer pink, turning once.
- To serve, divide the turkey between 2 dinner plates. Spoon some of the warm chutney over turkey. Pass the remaining chutney.
Nutrition Facts(Turkey with Cranberry and Fig Chutney)
- Per serving:
- 283 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 4 g monounsatured fat),
- 68 mg chol.,
- 212 mg sodium,
- 26 g carb.,
- 4 g fiber,
- 21 g sugar,
- 28 g pro.
- Percent Daily Values are based on a 2,000 calorie diet