Stuffed Turkey Tenderloin with Roasted Pepper Mayonnaise
Add some steamed broccoli without any fixings to the plate as garnish and as a vegetable. The pesto adds moisture, plus flavor thanks to its main ingredients: basil, sweet cheese and nuts. Use a prepared pesto or make your own, using walnuts instead of pine nuts. Use the mayonnaise for other recipes; great for a sandwich with fresh grilled tuna or thinly sliced steaks.
Create a pocket in the tenderloins by making a slit lengthwise with a sharp knife, in the middle of the tenderloin and cut through toward the other side, leaving about 1/4 inch (do not cut through).
Mix together the basil and tomatoes, and evenly divide among the tenderloins, stuffing the pockets.
Dip each pocket carefully in the egg and then the breadcrumbs, coating both sides except the pocket opening.
In a large skillet coated with DuPont™ Teflon® non-stick, heat the oil in the pan over medium and carefully place the tenderloins in the pan, cooking on both sides until browned. Add more oil if necessary. Drain on a paper towel.
While the chicken sautes, (unless you have made it ahead of time as suggested in our intro) puree the mayonnaise, peppers, Gorgonzola cheese, and shallots in a food processor or blender until smooth. Add the parsley and pulse until chopped. Season to your taste with salt and pepper.
Serve the mayonnaise in a tiny bowl next to the chicken on each individual plate.