Mushroom-Stuffed Turkey Tenderloins

• 1 package (8 ounces) frozen artichoke hearts, thawed and chopped
• 1/2 pound baby portobello mushrooms, chopped
• 2-1/2 cups reduced-sodium chicken broth, divided
• 2 tablespoons lemon juice
• 1/4 cup panko (Japanese) bread crumbs
• 1 package (20 ounces) turkey breast tenderloins
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon zest

1. Preheat oven to 400u0b0. Place artichoke hearts, mushrooms, 1/2 cup broth and lemon juice in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until mushrooms are tender and liquid is evaporated, 7-9 minutes. Stir in bread crumbs; cool slightly.
2. Cut each tenderloin horizontally through the center to within 1/4 in. of the opposite edge; open flat. Using a sharp knife, remove white tendons. Cover with plastic wrap; pound each with a meat mallet to an even thickness. Remove plastic; spread tops with artichoke mixture. Starting at a long side, roll up jelly-roll style; tie at 3-in. intervals with kitchen string.
3. Place 1 in. apart in a
4. , seam side down; pour 1 cup broth over top. Sprinkle turkey with salt and pepper. Bake, uncovered, until a thermometer reads 165u0b0, 15-20 minutes.
5. Remove turkey from pan; tent with foil and let stand 5 minutes. Meanwhile, in a small saucepan, whisk flour and remaining broth until smooth; stir in pan juices. Bring to a boil; cook and stir until thickened, 2-3 minutes.
6. Remove string; cut tenderloins into slices. Serve with gravy; sprinkle with lemon zest.

frozen artichoke hearts, portobello mushrooms, chicken broth, lemon juice, bread crumbs, turkey breast tenderloins, salt, pepper, flour, lemon zest

Taken from www.tasteofhome.com/recipes/mushroom-stuffed-turkey-tenderloins/ (may not work)