Day-After-Thanksgiving Turkey Breast With Pumpkin Chutney

Feast Your Eyes!'s Note:

Twas the day after Thanksgiving and all through the house, the family was pleading with all of their might, "PLEASE, PLEASE NO MORE TURKEY TONIGHT!" If this little verse strikes a familiar cord, then turn your leftover turkey into this delicious entree, and I promise your family won't be complaining about eating turkey another night. Slices of turkey breast are garnished with a pumpkin chutney that is flavored with apples, currants, and warm spices.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 tablespoon ground pumpkin pie spice
• 2 tablespoons dark brown sugar
• 3 tablespoons apple cider or 3 tablespoons apple juice
• 2 tablespoons apple cider vinegar
• ¼ cup green apple , peeled, cored, and chopped
• 1 tablespoon dried currant
• 1 tablespoon yellow onion , chopped
• 1 teaspoon lemon zest
• 1⁄8; teaspoon ground red pepper
• 2 ½ tablespoons pumpkin , cooked and mashed
• 1 dash coarse salt
• nonstick cooking spray
• 8 slices turkey breast , cooked and skinned

Directions:

1. To a large, heavy-bottomed skillet combine the pumpkin spice, sugar, apple cider/juice, and vinegar; give a good stir.
2. Add the apple, currants, onion, lemon zest, and red pepper; cook over a medium flame for 4 - 5 minutes, or until the apple is tender.
3. Stir in the mashed pumpkin and salt; cook until warmed through.
4. Remove the pumpkin chutney from the skillet; set aside while keeping warm.
5. Wipe down the skillet and coat with the cooking spray; place over a medium-high flame until hot.
6. Add the turkey breast slices to the heated skillet; cook 5 - 6 minutes, or until thoroughly heated - turning once.
7. Serve with the pumpkin chutney.