Turkey Cutlets With Citrus-Fig Sauce

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.

----------
(Close Window Here)