Ingredients
6 cups fresh baby spinach (about 6 ounces), coarsely chopped1 cup crumbled goat cheese2 garlic cloves, minced2 turkey breast tenderloins (8 ounces each) 1/3 cup prepared pesto1/4 cup shredded Parmesan cheese
Preparation
Preheat oven to 350°. In a large saucepan, bring 1/2 in. water to a boil. Add spinach; cover and boil 3-5 minutes or until wilted. Drain well.
In a small bowl, combine spinach, cheese and garlic. Cut a pocket in each tenderloin by slicing horizontally to within 1/2 in. of opposite side. Fill with cheese mixture; secure with kitchen string if necessary.
Place tenderloins on a greased 15x10x1-in. baking pan; brush with pesto. Bake 20 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165°. Cut each tenderloin into 4 slices.
