Turkey Jalapeno Recipe
Ingredients
| 1 pound turkey breast cutlets | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Ground pepper | 1/2 Teaspoon | |
| Vegetable oil | 2 Teaspoon | |
| Vegetable cooking spray | ||
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Ginger root | 1/2 Teaspoon, minced | |
| 1/2 cup red jalapeno jelly | ||
| 1/4 cup unsweetened apple juice | ||
| Red wine vinegar | 1 Tablespoon | |
| 1 teaspoon low-sodium Worcestershire sauce | ||
| Cornstarch | 2 Teaspoon | |
| Water | 1 Tablespoon | |
Directions
1. Place cutlets between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour and pepper; dredge turkey cutlets in flour mixture.
2. Heat oil in a large nonstick skillet over medium heat until hot. Add cutlets, and cook 3 to 4 minutes on each side or until done. Transfer to a platter, and keep warm. Wipe drippings from skillet with a paper towel.
3. Coat skillet with cooking spray; place over medium-high heat until hot. Add green onions and gingerroot; saute until tender. Add jelly and next 3 ingredients. Reduce heat; cook until jelly melts and mixture is thoroughly heated.
4. Combine cornstarch and water; stir until smooth. Add to jelly mixture. Cook, stirring constantly, until thickened and bubbly. Spoon over turkey.
2. Heat oil in a large nonstick skillet over medium heat until hot. Add cutlets, and cook 3 to 4 minutes on each side or until done. Transfer to a platter, and keep warm. Wipe drippings from skillet with a paper towel.
3. Coat skillet with cooking spray; place over medium-high heat until hot. Add green onions and gingerroot; saute until tender. Add jelly and next 3 ingredients. Reduce heat; cook until jelly melts and mixture is thoroughly heated.
4. Combine cornstarch and water; stir until smooth. Add to jelly mixture. Cook, stirring constantly, until thickened and bubbly. Spoon over turkey.
Chef
