Orange Glazed Turkey With Cranberry Rice
|Canned fat free low sodium chicken broth||14 Ounce (1 Can)|
|Sweetened dried cranberries||3⁄4 Cup (12 tbs)|
|Uncooked instant rice||2 Cup (32 tbs)|
|Turkey cutlets||1 Pound|
|Orange marmalade||1⁄3 Cup (5.33 tbs)|
1. Combine broth and cranberries in a medium saucepan, bring to a boil. Stir in rice, remove from heat. Cover and let stand 5 minutes.
2. Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot. Sprinkle turkey with salt. Add turkey to pan,cook 2 minutes on each side or until browned. Reduce heat to medium.
3. Spoon marmalade over turkey, cook 2 minutes or until thoroughly heated.
4. Fluff rice mixture with a fork, divide evenly among 4 plates. Top each serving with 2 cutlets.