2 teaspoons finely chopped fresh garlic
2 (about 10 ounces each) turkey breast tenderloins
3/4 cup whole berry cranberry sauce
1/4 cup chopped fresh cilantro
2 green onions, sliced
1 jalapeño pepper, seeded, chopped
1/4 teaspoon ground cumin
Melt butter in 10-inch skillet until sizzling; add garlic. Cook over medium heat, stirring occasionally, 1 minute. Add turkey tenderloins; continue cooking, turning once, 5-7 minutes or until turkey is lightly browned on both sides. Reduce heat to low. Cover; cook, turning tenderloins over once, 12-14 minutes or until turkey is no longer pink.
Combine all chutney ingredients in bowl. Remove turkey from skillet; keep warm. Add chutney to skillet. Cook over medium-high heat 2-3 minutes or until mixture just comes to a boil. Serve turkey with chutney.
For milder jalapeño flavor, remove seeds and discard before finely chopping. Be careful when cutting as the seeds and juice can be irritating to sensitive skin. When preparing several peppers, rubber gloves are advised.