Ingredients
2 teaspoons cornstarch1/2 teaspoon salt, divided1/8 teaspoon plus 1/4 teaspoon pepper, divided1/2 cup thawed apple juice concentrate1/4 cup Dijon mustard1-1/2 tablespoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed1 package (17.6 ounces) turkey breast cutlets1 teaspoon olive oil
Preparation
In a small saucepan, combine the cornstarch, 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in the concentrate, mustard and rosemary until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Set aside 1/4 cup sauce.
Brush turkey with oil; sprinkle with remaining salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining sauce. Brush with reserved sauce before serving.
