Rating: 3 stars
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  • 1 Rating
Recipe by Cooking Light October 1997

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BECKY LUIGART-STAYNER

Recipe Summary

Yield:
2 servings (serving size: 3 ounces turkey and 1/4 cup chutney)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove apple mixture from heat, and let stand 10 minutes. Cover and chill.

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  • Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey to skillet; sauté 2 minutes on each side or until done. Serve turkey with apple chutney.

  • Note: Refrigerate remaining chutney in an airtight container for up to 2 weeks.

Nutrition Facts

203 calories; calories from fat 20%; fat 4.6g; saturated fat 1g; mono fat 1g; poly fat 1.6g; protein 27.2g; carbohydrates 12.6g; fiber 1.7g; cholesterol 68mg; iron 1.7mg; sodium 217mg; calcium 25mg.
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