I made this recipe this evening and it was wonderfully delicious. I pounded boneless, skinless chicken breasts (2 that equaled 1 lb.) to 1/4 inch thick. All the recipe remained the same. Will be doing this again for sure.
Turkey Cutlets with Rhubarb Chutney
From EatingWell: March/April 2010
Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey. You can also pair the sauce with grilled boneless, skinless chicken breasts or lean pork chops. Serve with: Whole-wheat couscous and steamed asparagus.