Once October hits, holiday parties are around every corner tempting you with delicious casseroles, Halloween cookies, and Thanksgiving pies. Keeping that Summer body maintained is almost impossible from now until New Years. To counteract these moments of indiscretion, I try to eat healthier meals during the week.
Cooking with skinless turkey breast is a great option for those trying to stay healthy this fall season. However, turkey tends to dry out quickly if not cooked properly and usually needs more seasoning than chicken or pork. This marinade-turned-glaze is the perfect solution to ensuring your dinner is not only healthier, but just as delicious as any other night.
Serve this entree with Steamed Asparagus & Leeks.
|1 lb thin skinless turkey breast cutlets|
|1 tbsp salt|
|1 tsp ground pepper|
|1 tbsp extra-virgin olive oil|
|8 oz balsamic vinegar|
|1/2 cup honey|
|1 tsp salt|
|1 fresh sage leaf|
|1 tbsp cardamon seeds|
|1 tsp chipotle chili pepper (optional)|
Wash and peel pears.
Cut off each end of pears and then chop in medium sized cubes. Be mindful to cut around and discard core.
Warm a medium sauce pan to medium-high heat.
Add in balsamic vinegar and honey. Stir until honey is halfway dissolved.
Stir in pears, salt, sage, cardamon and chili pepper.
Bring a boil, cover, and reduce heat to a simmer.
Let cook for 15 minutes.
Remove from heat and let cool.
Strain reduction into a bowl, *discarding the fruit.
**SIDE NOTE: Balsamic vinegar will naturally cause your pan to smoke, so don’t worry, you’re not burning dinner! Just make sure your vents are on.
Line a baking sheet with saran wrap.
Lay out turkey breasts and pat dry with paper towels. Then season with salt and pepper.
Place in a resealable bag, then pour in 3/4 of glaze. Place in the refrigerator and let sit for at least 30 minutes.For best results, let marinate for over 4 hours.
Warm olive oil in large skillet under medium-high heat. Make sure the pan is hot before adding in the turkey!
Add in marinated turkey, and sear the first side for 90 seconds. If the pan is hot enough (but not too hot), you will get a nice, crusted sear.
Add in remaining glaze then turn each breast to sear another 90 seconds.
Lower heat to medium and spoon glaze over each turkey breast.
Cook for another 3-4 minutes, or until turkey is cooked through.
Do not overcook or glaze will burn.