turkey cutlets & rhubarb chutney, diabetic
Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey. You can also pair the sauce with grilled boneless, skinless chicken breasts or lean pork chops. Serve with: Whole-wheat couscous and a green veg.
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yield
4 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For turkey cutlets & rhubarb chutney, diabetic
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2 tspplus 1 tablespoon canola oil, divided
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2 csliced fresh or frozen rhubarb (thawed and drained, if frozen)
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1/4 cgolden raisins
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3 Tbspsplenda brown blend
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1 Tbspcider vinegar
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2 tspminced fresh ginger or 1/4 teaspoon ground ginger
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1/4 tspfreshly ground pepper, divided
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4turkey or chicken cutlets (about 1 pound), 1/4 inch thick
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1/4 tspsalt
How To Make turkey cutlets & rhubarb chutney, diabetic
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1Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes.
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2Add rhubarb, raisins,splenda brown sugar, vinegar, ginger and 1/8 teaspoon pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm.
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3Sprinkle turkey on both sides with salt and the remaining 1/8 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.
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