Title: Turkey Cutlets with Balsamic-Glazed Peppers
Categories: Main, Courses-, Turkey
Yield: 4 servings

1/4 c Low-salt chicken broth
3 tb Balsamic vinegar
2 ts Honey
1/4 ts Salt
1/4 ts Pepper
1 lb Turkey breast cutlets; 1/4
-inch thick
2 ts Olive oil
Cooking spray
2 Garlic cloves; minced
2 c Red; yellow and green bell
-peppers, seeded, cut into
-strips

Combine the first 3 ingredients in a bowl, and set aside.

Sprinkle salt and pepper over both sides of turkey; set aside. Heat oil in
a large nonstick skillet coated with cooking spray over medium-high heat
until hot. Add garlic; sauté 30 seconds. Add turkey; cook 2 minutes on each
side or until done. Remove turkey from skillet; set aside, and keep warm.
Reduce heat to medium. Add bell pepper; sauté 2 minutes. Add broth mixture
to skillet; cook 30 seconds, stirring constantly. Spoon sauce over turkey.

Yield: 4 servings (serving size: 3 ounces turkey and 1/3 cup glazed
peppers).

Note: One pound of chicken breast may be substituted for turkey breast
cutlets, if desired. Place chicken between 2 pieces of heavy-duty plastic
wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
Proceed with recipe.

Calories 180 (23% from fat); protein 27.4g; fat 4.5g; carbohydrate 6.4g;
cholesterol 68mg; sodium 225mg.

Weight Watcher Points: approximately 4

Recipe by: Best of Cooking Light Holidays, 1997

Posted to JEWISH-FOOD digest by Linda Shapiro on Nov 02,
1998, converted by MM_Buster v2.0l.