INGREDIENTS 4 SERVINGS
4 each. Turkey breast cutlets,
5 - 6 oz. each
as needed Seasoning salt
For the Cranberry Pear Chutney:
2 cups Fresh cranberries
2 each Bartlett pears, peeled and diced
1/4 cup Orange juice
½ tsp. Orange zest, julienne cut
2 cups Water
1 cup Sugar
½ tsp. Ground cinnamon
¼ tsp. Ground cloves


METHOD
1. Preparing Cranberry Pear Chutney by placing orange juice, orange zest, sugar and water in saucepan. Bring to a simmer and cook for 10 minutes. Add cranberries, pears, cinnamon and cloves. Bring to a boil, reduce heat and simmer over low heat until cranberries burst and mixture thickens. Cool chutney and reserve. Preheat Grill or bbq. Season turkey cutlets with seasoning salt. Place on grill and cook until done. Transfer grilled turkey cutlets to serving plates or a platter. Top with Cranberry Pear Chutney and serve.
 

 


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