6 6-oz TURKEY BREAST MEDALLIONS
12 oz fresh spinach, washed, drained & sauteed in garlic
12 oz Gouda cheese, shredded
2 oz sun-dried tomatoes (packed in oil), drained & julienned
8 oz whole wheat flour
As needed salt and freshly ground black pepper
4 tbsp olive oil, divided
1/2 c Chardonnay
1 Small shallot, minced
5 black peppercorns
1 c heavy cream
6 Roma tomatoes, peeled and diced
4 Cloves fresh garlic, minced
3 oz fresh basil, julienned
24 oz cavatappi or corkscrew pasta, cooked and held for service
Tenderize the turkey medallions with a mallet, pounding to an even thickness.
Layer each medallion with drained spinach, Gouda and 3 slices sun-dried tomatoes.
Roll up and secure.
Dredge in seasoned whole wheat flour.
Saute stuffed medallions in 2 tablespoons hot olive oil.
Place on a baking sheet and finish in a preheated 350 degree F. oven for 15 minutes or until cooked through.
In a heavy saucepan, reduce Chardonnay by half with the minced shallot and peppercorns.
Add cream and continue to reduce until a sauce consistency.
Strain and hold for service.
Saute Roma tomatoes, garlic and basil in remaining 2 tablespoons oil. Toss tomato mixture with cooked pasta.
Arrange pasta/tomato mixture on warm serving plates.
Slice turkey on the diagonal and arrange on plates.
Decorate each plate with a ribbon of Chardonnay Cream.
Total Calories 971
Total Fat 44 g
% Daily Total Fat 41
Cholesterol 242 g
Sodium 1218 mg
Total Carbohydrates 70 g
Protein 73 g