Turkey Breast Medallions With Tomato Jam

• 4 plum tomatoes (about 12 ounces), cored and diced (2 1/2 cups)
• 1/2 cup white distilled vinegar
• 1/3 cup sugar
• 1/4 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon vanilla extract
• One 1-pound turkey breast (see Tips, below)
• 1/2 cup all-purpose flour
• 1/3 cup polenta or coarse cornmeal
• 3/4 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 3/4 teaspoon ground coriander
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 1/2 cup
• , optional

1. In medium saucepan over medium heat, combine all ingredients and bring to boil. Reduce heat to low and simmer until mixture has thick, jam-like consistency, about 1 hour.
2. Slice turkey breast diagonally into eight (2-ounce) portions. Pound these with meat mallet between sheets of wax paper to 1/2-inch thick.
3. In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper.
4. In a large stainless steel saute pan over medium heat, warm oil. Dredge turkey medallions in seasoned polenta mixture, add to pan, and cook (working in 2 batches if necessary) until golden-brown, 3 to 5 minutes per side.
5. Place 1 turkey medallion on each plate, top with 2 tablespoons tomato jam, and place second medallion on top. If using veal demi-glace, spoon 2 tablespoons around each medallion.

tomatoes, white distilled vinegar, sugar, water, salt, dried basil, tarragon, vanilla, turkey, allpurpose, polenta, ground cumin, chili powder, ground coriander, garlic, salt, pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/turkey-breast-medallions-with-tomato-jam-234084 (may not work)