UPDATE: Cooking Done Light ran into technical difficulties and lost this post from our database as a result. This is a repost.
2 Tablespoons good quality dijon mustard
2 Tablespoons dry sherry
2 Tablespoons honey
1/2 Tablespoon reduced sodium soy sauce
1/4 teaspoon ground ginger
4 turkey breast cutlets (about 1/2 inch thick – 4-6 ounces each)
Whisk the sherry, mustard, honey, soy sauce, and ginger together in a wide shallow bowl. Place the turkey cutlets in the bowl and allow them to marinate for about 15 minutes (if you plan on marinating longer than 15 minutes, just cover and place in fridge).
Preheat a stovetop grill or heavy frying pan over medium-high heat. Once the pan is hot, remove the cutlets from the marinade and arrange them in a single layer in the pan. Cook the cutlets for 4 minutes, then flip and cook for an additional 3-4 minutes on the other side. Serve warm. (Leftovers make a great sandwich the next day!)
227 calories; 2g fat; 1g saturated fat;11g carbohydrates; 0g fiber; 42g protein; 79mg cholesterol