Don't settle for regular old turkey tenderloin anymore. In this dish, a delicious creamy mixture of spinach and soft goat or feta cheeseis rolled up between the meat prior to baking for extra flavor. The raw turkey breasts can be refrigerated for up to 24 hours, so it's a great make-ahead meal.

Nutrition Facts * Servings Per Recipe 8 servings * Calories254, * Total Fat (g)10, * Saturated Fat (g)4, * Cholesterol (mg)95, * Sodium (mg)478, * Carbohydrate (g)1, * Fiber (g)1, * Protein (g)38, * Vitamin C (DV%)14, * Calcium (DV%)5, * Iron (DV%)13, * Percent Daily Values are based on a 2,000 calorie diet

ingredients

• 4 8-ounce turkey breast tenderloins
• 4 cups chopped fresh spinach leaves
• 6 ounces semisoft goat cheese (chevre) or feta cheese,crumbled(about 3/4 cup)
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper

directions

1. Rinse turkey; pat dry. Make a pocket in each tenderloin by cutting lengthwise from one side almost to, but not through, the opposite side; set aside. In a bowl combine the spinach, cheese, and black pepper. Spoon spinach mixture into pockets. Tie 100 percent cotton kitchen string around each tenderloin in 3 or 4 places to hold in stuffing.
2. In small bowl combine oil, paprika, salt, and cayenne; brush evenly over tenderloins. Wrap tenderlins individually in plastic wrap. Refrigerate for 4 to 24 hours.
3. Preheat oven to 375F. Unwrap turkey and place in a shallow roasting pan. Roast about 40 minutes or until turkey reaches 170F. Remove and discard strings; slice tenderloins crosswise.
4. Makes 8 servings.