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Glazed Turkey Cutlets and Bell Peppers

Photo: Howard L. Puckett; Styling: Lydia E. DeGaris
Yield 4 servings (serving size: 3 ounces turkey, 1/3 cup bell peppers, and 1 cup rice)

Ingredients

  • 1/4 cup low-salt chicken broth
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound (1/4-inch-thick) turkey breast cutlets
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1 red bell pepper, seeded and cut into strips
  • 1 green bell pepper, seeded and cut into strips
  • 4 cups hot cooked rice

Nutrition Information

  • calories 291
  • caloriesfromfat 14 %
  • fat 4.6 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 0.8 g
  • protein 29.5 g
  • carbohydrate 31.2 g
  • fiber 1.4 g
  • cholesterol 68 mg
  • iron 3 mg
  • sodium 227 mg
  • calcium 32 mg

How to Make It

  1. Combine first 3 ingredients in a bowl.

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