Turkey Tenderloin Roll-ups

• 6 tablespoons Land O Lakes Butter
• 1 small (1/2 cup) onion, chopped
• 2 cloves garlic, finely chopped
• 1 (8-ounce) package baby Bella mushrooms, coarsely chopped
• 1 (6-ounce) package baby spinach, coarsely chopped
• 1/2 cup white wine or apple juice
• 1 (3-ounce) package goat cheese
• 1 cup Panko bread crumbs
• 2 (20-ounce) packages boneless turkey breast tenderloins
• Salt, if desired
• Pepper, if desired
• 1 1/2 cups chicken broth
• 1 cup Land O Lakes Heavy Whipping Cream

1. Melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add onion and garlic.
2. Cook 1-2 minutes or until softened.
3. Add mushrooms; cook, stirring occasionally, until browned.
4. Stir in chopped spinach and wine; cook until spinach is wilted.
5. Stir in goat cheese until melted.
6. Add bread crumbs; toss to combine.
7. Remove from heat; set aside.
8. Pound turkey tenderloins to 1/4 inch thickness.
9. Season with salt and pepper, if desired.
10. Spread mushroom mixture onto each tenderloin; roll up, securing with toothpick.
11. Melt 2 tablespoons butter in 12-inch skillet over medium heat until sizzling; add 4 turkey roll-ups.
12. Cook, turning once, until browned on each side.
13. Remove from pan; keep warm.
14. Repeat with remaining butter and tenderloins.
15. Place all roll-ups into pan; add chicken broth.
16. Cover; cook 10-15 minutes or until internal temperature of turkey reaches 165F.
17. Remove roll-ups from pan; keep warm.

butter, onion, garlic, baby bella mushrooms, baby spinach, white wine, goat cheese, bread crumbs, turkey breast tenderloins, salt, pepper, chicken broth, cream

Taken from www.landolakes.com/recipe/4020/turkey-tenderloin-roll-ups (may not work)