Ingredients • 2 turkey breast tenderloins (about 1 pound) • 2 cups chopped fresh spinach • 3 ounces semisoft goat cheese (chevre), or 3/4 cup crumbled feta cheese (3 ounces) • 1/2 teaspoon freshly ground black pepper • 1 tablespoon olive oil • 1 teaspoon paprika • 1/2 teaspoon kosher salt • 1/8 to 1/4 teaspoon cayenne pepper
Directions 1. Make a pocket in each turkey tenderloin by cutting lengthwise from one side almost to, but not through, the opposite side; set aside. In a medium bowl combine spinach, cheese, and black pepper. Divide spinach mixture between pockets. Tie 100% cotton string around each tenderloin in 3 or 4 places to hold in stuffing.
2. In a small bowl combine oil, paprika, kosher salt, and cayenne pepper; brush evenly over tenderloins. For a charcoal grill, place turkey on the greased rack of an uncovered grill directly over medium coals. Grill for 16 to 20 minutes or until no longer pink (170° F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place turkey on greased grill rack over heat. Cover and grill as above.) Remove and discard strings; slice tenderloins crosswise.
Nutrition Facts per serving: 219 cal., 9 g total fat (4 g sat. fat), 80 mg chol., 373 mg sodium, 1 g carbo., 1 g fiber, 32 g pro.
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