Grilled turkey from Wendy Moylan of Crystal Lake, Illinois is bound to be the centerpiece of any picnic. The poultry's fruity coating gets a little kick from hot pepper sauce...and would be a nice complement to other meats, too. This entree is so easy, you'll be munching in the sunshine in no time.
INGREDIENTS
* 1/3 cup reduced-sugar apricot preserves * 1 tablespoon white wine vinegar or cider vinegar * 1 tablespoon honey * 1/2 teaspoon grated lemon peel * 1 garlic clove, minced * 1/8 teaspoon hot pepper sauce * 1 boneless skinless turkey breast half (1 pound)
SERVINGS 4 CATEGORY Main Dish METHOD Grill (gas or charcoal) PREP 5 min. COOK 15 min. TOTAL 20 min.
DIRECTIONS
In a microwave-safe dish, combine the first six ingredients. Microwave, uncovered, until the preserves are melted, about 1-2 minutes on high. Stir to blend. Set aside half to serve with turkey. Grill turkey, covered, over indirect medium heat for 3 minutes on each side. Brush with remaining apricot sauce. Grill 7-10 minutes longer or until juices run clear and a meat thermometer reads 170°. Slice; serve with the reserved apricot sauce. Yield: 4 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1/4 pound) equals 193 calories, 1 g fat (0.55 g saturated fat), 70 mg cholesterol, 62 mg sodium, 17 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
