Mustard Turkey Cutlets

• 2 teaspoons cornstarch
• 1/2 teaspoon salt, divided
• 1/8 teaspoon plus 1/4 teaspoon pepper, divided
• 1/2 cup thawed apple juice concentrate
• 1/4 cup Dijon mustard
• 1-1/2 tablespoons minced fresh rosemary or 1-1/2 teaspoons dried rosemary, crushed
• 1 package (17.6 ounces) turkey breast cutlets
• 1 teaspoon olive oil

1. 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.
2. 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.
3. 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.

cornstarch, salt, pepper, apple juice concentrate, dijon mustard, fresh rosemary, turkey breast cutlets, olive oil

Taken from www.tasteofhome.com/recipes/mustard-turkey-cutlets/ (may not work)