- 1 (14 1/4-ounce) can fat-free, reduced-sodium chicken broth
- 1 (3-ounce) package dried cranberries
- 2 cups instant rice, uncooked
- Cooking spray
- 1 pound turkey cutlets
- 1/2 cup low-sugar orange marmalade
- calories 389
- caloriesfromfat 5 %
- fat 2 g
- satfat 0.6 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 30.7 g
- carbohydrate 57.8 g
- fiber 7.1 g
- cholesterol 68 mg
- iron 0.0 mg
- sodium 165 mg
- calcium 0.0 mg
How to Make It
Combine broth and cranberries in a medium saucepan; bring to a boil. Stir in rice; remove from heat, cover, and let stand 5 minutes.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey, and cook 2 minutes. Turn and cook over high heat 2 minutes or until browned.
Spoon marmalade over turkey; cook, uncovered, over medium heat 2 additional minutes or until thoroughly heated.
Fluff rice mixture with a fork; spoon evenly onto 4 plates, and top each serving with 2 cutlets.