Ingredients 4 (4oz each) Turkey Breast Tenderloins 1/3 cup hot water 5 dried apricots, finely chopped 1/2 teaspoon Chicken Flavored Bouillon Granules 1 tablespoon Olive Oil 1/2 cup finely peeled and chopped Granny Smith apple 2 trimmed green onions, sliced 2/3 cup bread crumbs 1/2 teaspoon ground poultry seasoning Wooden picks 1 can (12 oz.) apricot nectar 3 tablespoons Dijon-style mustard Chopped fresh herbs (optional)
Directions: In a small bowl, pour water over apricots and bouillon. Let stand 5 minutes. In a large skillet over medium-high heat, heat oil until hot. Stir in apple and onion. Cook and stir until tender, about 1 minute; remove to a medium bowl. Stir in bread crumbs, poultry seasoning and apricots. Cut a lengthwise pocket in each tenderloin. Spoon half of stuffing into each pocket. Secure with wooden picks. In a large skillet over high heat, combine apricot nectar and mustard; bring to a boil. Reduce heat to low; add tenderloins; cover and simmer until turkey is no longer pink, about 20 minutes, turning once. Remove tenderloins. Boil apricot liquid on high heat partially covered, until reduced to 1 cup, about 5 minutes. Slice tenderloins into 1" medallions. Spoon sauce on each of 4 plates and place medallions on sauce. Garnish with herbs, if desired. Makes 4 servings.