Roasted Red Chili and Strawberry Turkey Cutlets

Ingredients

• 1 tablespoon canola oil pure crisco®
• 1 tablespoon cilantro leaves fresh chopped
• 12 ounce regular corn frozen with red and green peppers
• 4 servings salt and pepper 
• 0.5 cup smucker's® orchard's pacific mountain strawberry preserves 
• 3 tablespoons thai roasted chili paste red
• 1.3 pounds turkey breast cutlets 

Equipment

• frying pan

Directions

1. Heat oil in large skillet on medium-high heat. Season turkey with salt and pepper.
2. Place in skillet. Cook until golden brown on both sides.
3. Remove from skillet; keep warm.
4. Drain any excess oil from skillet.
5. Combine strawberry preserves, chili paste and corn in skillet. Cook and stir over medium heat until sauce is warm and bubbly.
6. Remove from heat. Stir in cilantro.
7. Place two-thirds of corn mixture onto center of serving platter. Top with turkey. Spoon remaining corn down center of turkey.