Pesto Turkey

• 1 1/2 cups basil leaves
• 4 garlic cloves, minced
• 1/3 cup olive oil
• 1 lb turkey cutlets
• 12 mushrooms, sliced
• 4 small tomatoes, sliced
• 2 tablespoons parmesan cheese, grated
• 2 tablespoons pine nuts, chopped

1. In a blender or food processor, process the basil and garlic until well chopped. With the machine running, add the oil in a stream. Process until a smooth paste forms.
2. Cut four large squares of foil. Coat one side with nonstick spray.
3. Divide the cutlets among the foil. Spread each with 1 tablespoon of the basil pesto.
4. Top with mushrooms and tomatoes. Cover with the remaining pesto. Sprinkle with cheese and pine nuts.
5. Fold the foil to enclose the filling and seal tightly. Place the packets on a baking sheet.
6. Bake at 375u0b0F for about 20 minutes.

basil, garlic, olive oil, turkey cutlets, mushrooms, tomatoes, parmesan cheese, pine nuts

Taken from www.food.com/recipe/pesto-turkey-286213 (may not work)