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Stuffed Turkey
Tenderloin
by Gina Talley
2 Turkey breast
tenderloins (8-12 ounces each)
1/4 cup ricotta
cheese
2 tbsp fat free
cream cheese
2 tbsp diced red
bell peppers
1 tbsp grated parmesan cheese
1 tbsp chopped
fresh oregano
1 tbsp drained
capers
salt and ground
black pepper
1 cup fat free
chicken broth
2 tbsp sour cream
2 tsp lemon juice
Cut a 3"
horizontal slit into the center of each tenderloin. In a small bowl, mix
together the ricotta, cream cheese, red peppers, parmesan, oregano,
and capers. Add salt and pepper to taste. Stuff into the slit pocket. In a large
skillet over medium heat, brow the turkey for about 2 minutes per side. Add
the broth. Cover, reduce the heat, and simmer for 15 minutes, or until the
turkey is cooked through and no longer pink when cut with a knife. Transfer the turkey
to a plate and tent with foil to keep warm. Increase heat and
cook the abroth for 3 minutes, or until reduced by half.Whisk in the
sour cream and lemon juice. To serve, slice each tenderloin in half crosswise and
drizzle with sauce.
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