Shelly's Recipe

STUFFED TURKEY TENDERLOINS

Category: Poultry I

2 8-ounce turkey breast tenderloins (If you can't find turkey tenderloins use chicken breasts.)
2 cups chopped fresh spinach
3 ounces chevre or feta cheese, crumbled (about 3/4 cup)
1/2 teaspoon black pepper
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper

Rinse turkey; pat dry. Make a pocket in each tenderloin by cutting lengthwise from 1 side almost to, but not through the opposite side. Set aside.

In a bowl combine the spinach, cheese, and black pepper. Spoon spinach mixture into pockets. Tie kitchen string around each tenderloin in 3 or 4 places to hold in stuffing.

In a small bowl combine oil, paprika, salt, and ground red pepper. Brush evenly over tenderloins. Grill on lightly greased rack of an uncovered grill directly over medium heat for 16 to 20 minutes or until turkey is tender and no longer pink in center of the thickest part; turn once. Remove and discard string. Slice tenderloins crosswise and serve.

Make 4 servings.