Roasted Mango Turkey
It's easy to dress up a turkey breast. Take the pieces of mango from a jar of chutney and stuff them into slits cut into the meat. Then combine the chutney liquid with teriyaki sauce and you have a delicious low-fat main dish.
Recipe from Family Circle
1 jar (about 9 ounces) mango chutney
1 boneless, skinless turkey breast half (about 2 pounds)
2 tablespoons dark Asian sesame oil
1/3 cup bottled teriyaki sauce
Heat oven to 425 degrees F.
Push mango chutney through a sieve with spoon or rubber spatula over a bowl; reserve liquid and solids separately.
Roast in 425 degree F oven for 20 minutes.
While turkey is roasting, in a small bowl, stir together the liquid from the chutney, the teriyaki sauce and the remaining 1 tablespoon sesame oil. Remove 1/4 cup of the mixture for basting. Reserve the remaining mixture to serve with the turkey.
Reduce oven temperature to 375 degrees F. Brush turkey with 2 tablespoons of basting mixture. Roast in 375 degree F oven for 10 minutes. Brush turkey with remaining basting mixture. Bake 10 minutes more or until instant-read thermometer registers 170 degrees F. Let the turkey rest for 10 minutes. Then slice the turkey and serve with reserved teriyaki sauce. Makes 6 servings.
Per Serving: cal. (kcal) 298, Fat, total (g) 6, chol. (mg) 109, sat. fat (g) 1, carb. (g) 19, fiber (g) 1, pro. (g) 41, sodium (mg) 684, Percent Daily Values are based on a 2,000 calorie diet