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Turkey Breast with Cranberry Chutney

If you're occasionally beset by out-of-season cravings for a full-on holiday turkey dinner, you're not alone. This easy meal was designed for just an occasion, but takes a fraction of the time to prepare. It's all the flavors of Thanksgiving in just two hours from beginning to end.

Serves 12
Ready in 120 mins
Prep time 30 mins
Cooking time 90 mins
239 calories per serving


> 1 ( 3 lb ) boneless skinless turkey breast
> 3 cloves garlic, minced ( 1 teaspoon )
> 1 tsp dried thyme
> 1 tbsp dried parsley
> Ground black pepper to taste
> 1/2 cup Nature's Promise® Reduced-Sodium Chicken Broth

For Chutney:

> 1 medium orange, peeled, tough membrane removed and chopped
> 1/3 cup 100 % orange juice
> 12 oz fresh cranberries, washed
> 1/4 cup sugar
> 1 cup raisins
> 1 tbsp apple cider vinegar
> 1/4 tsp ground cinnamon
> 1/4 tsp ground allspice
> 1/4 tsp ground ginger
> 1/4 tsp ground cloves
> 1/4 tsp grated nutmeg


Place thawed turkey breast in shallow baking dish. Sprinkle with garlic, thyme, parsley and pepper. Add the broth to the dish. Loosely cover with foil and bake for about 1 1/2 hours or until the internal temperatures is 170 degrees.
While turkey is baking, combine all ingredients for the Cranberry Chutney in a large saucepan and bring to a boil. Reduce heat, simmer for 5-8 minute, or until cranberries are bursting, stirring occasionally. Serve warm or cold. If serving cold, chill until serving.

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