Day-After-Thanksgiving Turkey Breast With Pumpkin Chutney

Ingredients

• 1 tablespoon ground pumpkin pie spice
• 2 tablespoons dark brown sugar
• 3 tablespoons apple cider or apple juice
• 2 tablespoons apple cider vinegar
• 1/4 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 1/2 tablespoons pumpkin, cooked and mashed
• 1 dash coarse salt
• nonstick cooking spray
• 8 slices turkey breast, cooked and skinned

Directions

1. 1

   To a large, heavy-bottomed skillet combine the pumpkin spice, sugar, apple cider/juice, and vinegar; give a good stir.

2. 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. 3

   Stir in the mashed pumpkin and salt; cook until warmed through.

4. 4

   Remove the pumpkin chutney from the skillet; set aside while keeping warm.

5. 5

   Wipe down the skillet and coat with the cooking spray; place over a medium-high flame until hot.

6. 6

   Add the turkey breast slices to the heated skillet; cook 5 - 6 minutes, or until thoroughly heated - turning once.

7. 7

   Serve with the pumpkin chutney.