|1 pound||Fresh turkey breast slices or cutlets *|
|To taste||Salt and freshly ground black pepper|
|1 tablespoon, plus 2 teaspoons||Olive or vegetable oil, divided|
|1 cup||Thinly sliced red onion|
|1 cup||Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs, stemmed, and halved or quartered|
|½ teaspoon||Finely grated lime zest|
|1 cup ||Orange sections (2 large oranges), peeled and membrane removed|
|2 - 3 tablespoons||Finely chopped crystallized ginger|
|2 tablespoons||Chopped fresh parsley|
|1 tablespoon||Fresh lime juice|
Season turkey slices on both sides with salt and pepper.
Heat 1 tablespoon oil in large skillet over medium to medium-high heat. Add turkey; cook 2 to 4 minutes on each side, till browned and cooked through. Remove from heat to warm serving platter.
Heat remaining 2 teaspoons oil in same skillet over medium heat. Add onion; stir about 1 minute to soften. Add figs, 1/3 cup water and zest; cook and stir 2 to 3 minutes, until liquid evaporates.
Remove from heat; stir in orange sections, ginger, parsley, lime juice and honey. Serve over turkey.
*If turkey breast slices (cutlets) are not available, substitute with chicken breast cutlets.