Orange -Glazed Turkey with Cranberry Rice

1 (8.8 oz) pouch microwaveable cooked brown rice
1/2 cup orange-flavored dried sweetened cranberries
2 tablespoons chopped pecans, toasted
1/8 teaspoon salt
1 1/2 pounds turkey cutlets (about 12 cutlets)
1/4 teaspoon salt, divided
butter-flavored cooking spray
1/3 cup low-sugar orange marmalade


1. Prepare rice in the microwave according to package directions. Place cranberries in a medium bowl. Pour hot rice over cranberries; let stand 1 minute. Stir pecans and 1/8 teaspoon salt into cranberries; cover and keep warm. 
2. Sprinkle turkey cutlets evenly with 1/8 teaspoon salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. 
3. Add cutlets to pan, salted side down. Cook 1 minute; coat cutlets with cooking spray, and sprinkle with remaining 1/8 teaspoon salt. Turn cutlets; cook 1 minute. Transfer turkey to a platter. Turn off heat; add marmalade to hot skillet, and stir 30 seconds. Return turkey and accumulated juices to skillet, turning to coat cutlets. 
4. Spoon rice mixture onto serving plates. Top rice with turkey cutlets; spoon sauce over cutlets. 


Yield: 4 servings