Can the canned cranberries - Recipe of the Month

This season, instead of serving the same old cranberry sauce from a can, try this zesty chutney.

Roasted Turkey Breast With Cranberry Chutney

Serves 4 * Prep time: 10-15 minutes * Cook time: 35 minutes

    Olive-oil cooking spray
    1 pound whole skinless, boneless turkey breast
    1 teaspoon poultry seasoning
1 1/2 cups fresh or frozen cranberries
  1/2 cup minced red onion
    1 orange, juice and zest (grated outer peel)
    1 tablespoon light brown sugar
  1/2 teaspoon ground cinnamon
  1/4 teaspoon ground allspice
    Salt and ground black pepper
    1 cup quinoa
    1 teaspoon dried thyme
    1 cup frozen green peas

Note: For added flavor, cook the quinoa in reduced-sodium chicken,
turkey or beef broth instead of water.

Preheat oven to 400[degrees] F. Coat a baking sheet with cooking spray.

Season both sides of turkey with poultry seasoning and place on baking sheet. Roast 35 minutes, until golden brown and cooked through.

Meanwhile, in a medium saucepan, combine cranberries, onion, 1/3 cup orange juice, 1 teaspoon orange zest, brown sugar, cinnamon, allspice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring mixture to a boil, reduce heat and simmer 15 minutes, stirring occasionally, until mixture thickens.

Bring 2 cups of water to a boil. Add quinoa and thyme, reduce heat to low, cover and simmer 8 minutes, until liquid is almost absorbed. Add peas and cook 2 more minutes, until liquid is completely absorbed. Fluff with a fork, and season to taste with salt and pepper. Slice turkey crosswise into 1/2-inch-thick slices, and serve with chutney on top and quinoa mixture on the side.

Nutrition Score per serving (3 ounces turkey, 1/4 cup chutney and 2/3 cup quinoa mixture): 368 calories, 8% fat (3 g; <1 g saturated), 55% carbs (51 g), 37% protein (34 g), 8 g fiber, 81 mg calcium, 7 mg iron, 236 mg sodium.

Robin Vitetta-Miller, M.S.

COPYRIGHT 2002 Weider Publications
COPYRIGHT 2002 Gale Group