This is a very pretty dish that is great for company, yet simple enough for any day. It can also be assembled ahead of time & then popped in the oven when ready to bake. It would be a great holiday dish, especially if you are looking for something other than a big Thanksgiving turkey.
4 turkey breast cutlets (about 11/2 lbs)
1 large apple
1/2 cup fresh cranberries
1/2 orange
1/4 cup water
1 tsp ground cinnamon
1/4 tsp nutmeg
1 tbls brown sugar
salt and pepper to taste
Pour cranberries into small saucepan; discard any mushy berries. Peel and core apple. Chop into 1/2" dice, and add to cranberries. Add water, cinnamon, nutmeg & sugar. Zest orange into saucepan. Remove and discard remaining orange peel, and chop orange segments into small pieces. Add orange & any juice to the saucepan, and stir gently. Cook over medium heat until apples are tender but still somewhat crisp, about 5-10 minutes. Remove from heat & cool mixture. (To speed this process, pour mixture into a different container, and place in freezer for 5-10 minutes.)
Meanwhile, slice a "pocket" in each turkey breast: Lay the breasts flat, and make a horizontal cut along the long side of the breasts. Slice all the way to (but not through) the two remaining sides (breasts are somewhat triangular-shaped).
Coat a small to medium-size baking dish (one the breasts will just fit into without a great deal of extra space) with a bit of olive oil. Place turkey breasts in a single layer in baking dish. Using about 1/2 of the apple-cranberry mixture, spoon some into the pocket of each breast. Do not over-fill. Secure open side of breasts with toothpicks. Sprinkle breasts with salt and pepper as desired, pressing gently onto to surface of turkey. Pour remaining apple-cranberry mixture and accumulated juices over the tops of the breasts. (At this point, you can cover & refrigerate the dish until ready to bake.)
Bake, uncovered, in preheated 350˚ oven for 30-45 minutes (on the longer end if dish has been refrigerated), until turkey is tender & cooked through. A meat thermometer should register 165˚ when the turkey is done. Spoon pan drippings over turkey a couple of times during baking. Carefully remove toothpicks & serve.
Serves 4
Cal: 231
Fat: 3g
Sat Fat: .6g
Chol: 73g
Carbs: 21.3g
Fiber: 3.5g
Sugar: 16.3g
Protein: 29.5g
