© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Can (16 oz) cling peach slices in syrup, or fresh sliced peaches
1 tbsp dried minced onion
2 tbsp ground coriander
1/2 tsp ground cumin
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1/4 c margarine, divided
1 tsp ginger, divided
1/2 tsp cinnamon, divided
1/2 tsp cloves, divided
2 lbs TURKEY BREAST CUTLETS, divided
1 tsp salt, divided
1 tbsp fresh lemon juice
1/2 c shredded coconut
Reserve 4 peach slices and cut in half lengthwise; set aside. In food processor fitted with metal blade, combine remaining peaches in syrup, onion, coriander, cumin, garlic powder and cayenne pepper and process until mixture is smooth; reserve.
In large non-stick skillet, over medium-high heat, melt 2 tablespoons margarine. Stir in 1/2 teaspoon ginger and 1/4 teaspoon each cinnamon and cloves. Saute 30 seconds.
Sprinkle 1/2 of turkey cutlets with 1/2 teaspoon salt. Add cutlets to skillet and saute 2 to 3 minutes per side, or until turkey is no longer pink. Remove from skillet and keep warm. Repeat procedure with remaining margarine, spices, cutlets and salt. Remove and keep warm.
Add peach mixture to skillet and cook over medium heat 1 to 2 minutes or until thickened. Add lemon juice and stir thoroughly.
To serve, spoon 2 tablespoons peach sauce/coulis on each plate. Top with turkey cutlets. Garnish with peach slice and 1 tablespoon coconut per serving.
Total Calories 245
Total Fat 8 g
% Daily Total Fat 29
Cholesterol 70 g
Sodium 414 mg
Total Carbohydrates 15 g
Protein 28 g