Roasted Red Chili and Strawberry Turkey Cutlets
Yield: 4-6 Servings
- 1 tablespoon CriscoÂ® Pure Canola Oil
- 1 1/4-1 1/2 pounds turkey breast cutlets
- 1/2 cup Smucker'sÂ® Orchard's Finestâ¢ Pacific Mountain Strawberry Preserves
- 3 tablespoon Thai roasted red chili paste
- 1 (12 oz.) package frozen corn with red and green peppers
- 1 tablespoon chopped fresh cilantro
- HEAT oil in large skillet on medium-high heat. Season turkey with salt and pepper. Place in skillet. Cook until golden brown on both sides. Remove from skillet; keep warm. Drain any excess oil from skillet.
- COMBINE strawberry preserves, chili paste and corn in skillet. Cook and stir over medium heat until sauce is warm and bubbly. Remove from heat. Stir in cilantro.
- PLACE two-thirds of corn mixture onto center of serving platter. Top with turkey. Spoon remaining corn down center of turkey.
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