Glazed Turkey Cutlets

Oxmoor House
4 servings


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1 1/3 cups uncooked long-grain rice
1/4 cup fat-free, reduced-sodium chicken broth
3 tablespoons balsamic vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound turkey breast cutlets (1/4-inch-thick)
2 teaspoons olive oil
2 garlic cloves, minced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips


Prep: 10 Minutes
Cook: 29 Minutes

Cook rice in a Dutch oven according to package directions, omitting salt and fat.

Combine chicken broth, balsamic vinegar, and honey in a small bowl. Set aside.

Sprinkle salt and pepper over both sides of turkey. Heat oil in a large nonstick skillet over medium-high heat until hot. Add garlic; cook, stirring constantly, 30 seconds. Add turkey; cook 2 minutes on each side or until done. Remove from skillet; transfer to a large serving platter, and keep warm. Reduce heat to medium; add bell peppers, and cook, stirring constantly, 2 minutes. Add broth mixture to skillet; cook 30 seconds, stirring constantly. Spoon sauce and peppers over cutlets. Serve with rice.

Created date

January 2010

Nutritional Information

Calories 291
Fat 4.6 g
Satfat 1.0 g
Protein 29.5 g
Carbohydrate 31.2 g
Fiber 1.4 g
Cholesterol 68 mg
Iron 3.0 mg
Sodium 227 mg
Calcium 32 mg