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Photo: Howard L. Puckett; Styling: Lydia E. DeGaris Photo by: Photo: Howard L. Puckett; Styling: Lydia E. DeGaris

Glazed Turkey Cutlets and Bell Peppers

Cooking Light JUNE 1998

  • 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

Preparation

Combine first 3 ingredients in a bowl.

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.

Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 14%
  • Fat: 4.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.8g
  • Protein: 29.5g
  • Carbohydrate: 31.2g
  • Fiber: 1.4g
  • Cholesterol: 68mg
  • Iron: 3mg
  • Sodium: 227mg
  • Calcium: 32mg
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Glazed Turkey Cutlets and Bell Peppers recipe

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