Spicy Turkey Breast with Fruit Chutney
There are several types of pears to choose from, but first try either Bosc or Anjou (if available) with this recipe.
2 jalapeño chili peppers
2 cloves garlic
1 tablespoon olive oil
2 teaspoons all-purpose flour
Fresh-cracked black pepper, to taste
1½ pounds whole boneless turkey breast
1 tablespoon honey
Preheat oven to 350°.
Stem, seed, and mince the peppers. Mince the garlic. In a blender, purée the chili peppers, garlic, and oil. Mix together the flour and black pepper.
Spray a rack with cooking spray. Dredge the turkey in the flour mixture, then dip it in the pepper mixture, and place on rack. Cover loosely with foil and roast for 1 hour. Remove foil and brown for 10 minutes.
While the turkey cooks, prepare the chutney: Finely dice the shallot. Juice the lemon and grate the rind for zest. Dice the pears. Mix together the pears, shallots, lemon juice, zest, and honey.
Thinly slice the turkey, and serve with chutney