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Turkey tenderloins or turkey breast medallions with artichoke hearts, green onions and sun-dried tomatoes.

Tomato, Artichoke & Turkey Tapas

1 pound Honeysuckle White Breast Tenderloin, cut into 3/4-inch medallions
2 teaspoons olive oil
1 jar marinated artichoke hearts, drained,cut in half, juices reserved
2 tablespoons balsamic vinegar
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 clove garlic, minced
2 tablespoons green onion, minced
1/4 cup sun-dried tomatoes

1. Snip ends of tomatoes and soak in boiling water for 2 minutes until reconstituted; drain.
2. In large non-stick skillet over medium heat, sauté turkey in oil for 4 minutes per side or until turkey is golden brown and meat is no longer pink in center.
3. In medium bowl, combine artichoke juice, vinegar, oregano, pepper flakes, green onion and garlic. Fold turkey, artichokes and tomatoes into mixture. Cover and refrigerate overnight.

Makes 4 servings.

Cooking Tip: Eight, halved cherry tomatoes can be substituted for sun-dried tomatoes.

Nutrition Facts
Amount Per Serving
Calories: 281
Calories from fat: 125
Total fat: 14 gm
Saturated fat: 3 gm
Cholesterol: 84 mg
Sodium: 266 mg
Carbohydrate: 7 gm
Protein: 33 gm

Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.