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Makes 4 servings
1 pound fresh turkey breast slices or cutlets*
Salt and ground black pepper, to taste
1 tablespoon plus 2 teaspoons olive or vegetable oil, divided
use
1 cup thinly sliced red onion
1 cup Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or
Mission figs, stemmed and halved or quartered
1/2 teaspoon finely grated lime zest
1 cup orange sections (2 large oranges), peel and all membrane
removed
2 to 3 tablespoons finely chopped crystallized ginger
2 tablespoons chopped fresh parsley
1 tablespoon fresh lime juice
2 teaspoons honey
Season turkey slices on both sides
with salt and pepper. Heat 1 tablespoon oil in large skillet
over medium to medium-high heat. Add turkey; cook 2 to 4 minutes
on each side, till browned and cooked through. Remove from
heat to warm serving platter. Heat remaining 2 teaspoons oil
in same skillet over medium heat. Add onion; stir about 1
minute to soften. Add figs, 1/3 cup water and zest; cook and
stir 2 to 3 minutes, until liquid evaporates. Remove from
heat; stir in orange sections, ginger, parsley, lime juice
and honey. Serve over turkey.
*If turkey breast slices (cutlets)
are not available, substitute with chicken breast cutlets.
Nutrients per serving: 362 calories (15% calories from fat);
30 g pro; 6 g total fat (1 g saturated fat); 47 g carbohydrate;
45 mg cholesterol; 7 g dietary fiber; 396 mg sodium.
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Turkey
Cutlets With Citrus-Fig Sauce