I'm always surprised that this recipe turns out so perfectly, because the cooking time seems so short. But the turkey is always tender, moist, and cooked to perfection. Cordon Bleu recipes usually have ham or prosciutto too, but I think that just cheese is delicious. And easier.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
- 2 (1-pound) turkey tenderloins
- 2 Tbsp. melted butter
- 2 Tbsp. Dijon mustard
- 6 (3/4" wide by 3" long) pieces Havarti cheese
- 2/3 cup fine dry bread crumbs
- 1/4 cup flour
- 3 Tbsp. grated Parmesan cheese
- 1 tsp. dried thyme leaves
- 1/2 tsp. seasoned salt
- 1/3 cup heavy cream
- 1 egg, beaten
Preparation:
Preheat oven to 325 degrees. Grease a 13x9" glass baking dish. Cut turkey into thirds crosswise, forming six pieces. Then cut a lengthwise slit in each tenderloin half to within 1/2" of opposite site. Open tenderloins and place smooth side down on work surface.
In small bowl combine melted butter and mustard; brush over the cut sides of the tenderloins. Place a piece of cheese in center of open tenderloin on top of mustard mixture. Close tenderloin around cheese, forming a bundle; secure with toothpicks.
Combine bread crumbs, flour, Parmesan cheese, thyme, and salt in a shallow pan. Combine cream and beaten egg in another shallow pan and stir to combine. Dip filled tenderloins in egg mixture, then roll in crumb mixture to coat.
Place turkey tenderloins in baking dish and bake at 325 degrees for 20 minutes. Carefully turn tenderloins and bake 20-25 minutes longer until turkey is thoroughly cooked, or 160 degrees F on a meat thermometer. Remove toothpicks before serving. Serves 6
