Turkey with Spicy Apricot Chutney

Culinary Setting
Boneless Breast


2 tbsp canola oil

2-1/2 c sweet onions, diced

4 Medium jalapeno peppers, seeded and diced

2 tbsp fresh ginger root, peeled and minced

1/4 c dark brown sugar

1 tsp dry mustard

2-1/2 tsp ground cinnamon

1/2 tsp ground cloves

2-1/2 c apple cider vinegar

1-1/3 c currants

2-1/2 qt canned apricots, pitted, drained and chopped

To taste salt and freshly ground pepper

As needed canola oil

9 lbs (6-oz each) TURKEY CUTLETS


Apricot Chutney

Heat 2 tablespoons canola oil. Cook onions, jalapenos and ginger in hot oil, covered, until tender.

Stir is sugar, seasonings, vinegar, 1-1/3 cups water and fruit. Bring to a boil, reduce heat to simmer and cook, uncovered, for about 30 minutes until liquid evaporates. Cool to room temperature.

Season chutney with salt to taste. Cover and hold for service.

Turkey Cutlets

Season turkey with salt and pepper.

Heat canola oil in a large sauté pan until medium hot.

Lay turkey cutlets in pan (avoid crowding), cook until nicely browned, flip and color other side-about 4-6 minutes cooking time, or until the internal temperature reaches 170 degrees F.

Per portion: position one hot turkey cutlet on warmed dinner plate. Top each cutlet with 3-ounces apricot chutney.

Nutrition Facts

Total Calories 450

Calories from Fat 180

Total Fat 21 g

% Daily Total Fat 32

Saturated Fat 2 g

% Daily Saturated Fat 10

Cholesterol 110 g

% Daily Cholesterol 37

Sodium 230 mg

% Daily Sodium 10

Total Carbohydrates 25 g

% Daily Total Carbohydrates 8

Dietary Fiber 3 g

% Daily Dietary Fiber 12

Sugars 20 g

Protein 41 g

% Daily Protein 50

% Daily Vitamin C 15

% Daily Calcium 4

% Daily Iron 15