1 lb turkey breast cutlets
1/4 tsp dried thyme
1/4 tsp freshly-ground black pepper
1/4 tsp salt, (optional)
2 tsp nondiet tub-style margarine or butter
1 tsp olive oil
1 medium onion, chopped
1 small green pepper, chopped
1 small garlic clove, minced
1/2 cup ketchup
1/4 cup water
1 Tbs Worcestershire sauce
1/2 tsp sugar
1/8 tsp dry mustard
1 pinch ground cloves
4 English muffins, split and toasted


Place each turkey cutlet between 2 pieces of plastic wrap. Working from the center to the edges, lightly pound with the flat side of a meat mallet or the back of a large, heavy spoon to 1/4-inch thickness. Remove the turkey from the plastic and sprinkle with the thyme, black pepper and salt (if using).
Melt the margarine or butter in a large non-stick skillet over medium heat. Cook the turkey for 2 minutes per side, or until tender and cooked through. (Do not overcook.) Cover and set aside.
In a 4-cup glass measure, mix the oil, onions, green peppers and garlic. Cover with a piece of wax paper. Microwave on high power for a total of 3 to 4 minutes, or until the vegetables are almost tender; stop and stir after 2 minutes.
Stir in the ketchup, water, Worcestershire sauce, sugar, mustard and cloves. Cover and microwave for 2 to 3 minutes, or until the vegetables are tender.
Pour the sauce over the turkey in the skillet. Stir until the turkey is coated Spoon the turkey mixture over the English muffin halves.