4 (4 oz.) turkey breast slices or cutlets
Vegetable cooking spray
1/4 c. cold water
1 tbsp. cornstarch
3/4 c. unsweetened orange juice
1 1/2 tsp. grated orange rind
1/4 tsp. chicken flavored bouillon granules
1/8 tsp. white pepper
1/8 tsp. paprika
5 green onions, chopped
1 c. seedless green grapes, halved
2 oranges, peeled, seeded & sectioned

Place each slice of turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.

Cook turkey in a large non aluminum skillet coated with cooking spray over medium heat 2 minutes on each side. Remove turkey from skillet and keep warm.

Combine water and cornstarch, stirring well. Add cornstarch mixture, orange juice, orange rind, bouillon granules, pepper, paprika and green onions to skillet, stirring well. Bring to a boil; reduce heat to medium and cooks, stirring constantly, until smooth and thickened.

Reduce heat to low; add grape halves and orange sections, stirring gently. Add reserved turkey to skillet, coating well with sauce. Cover and simmer 3 minutes or until thoroughly heated. Serve immediately. Yield: 4 servings (about 222 calories per serving).

Protein 25.9; Fat 3.2; Carbohydrate 22.4; Cholesterol 72; Iron 1.6; Sodium 80; Calcium 54.