Ingredients
1 package (8 ounces) frozen artichoke hearts, thawed and chopped1/2 pound baby portobello mushrooms, chopped2-1/2 cups reduced-sodium chicken broth, divided 2 tablespoons lemon juice1/4 cup panko bread crumbs1 package (20 ounces) turkey breast tenderloins1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons all-purpose flour1 teaspoon grated lemon zest
Preparation
Preheat oven to 400°. 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.
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; pound each with a meat mallet to an even thickness. Remove cover; spread tops with artichoke mixture. Starting at a long side, roll up jelly-roll style; tie at 3-in. intervals with kitchen string.
Place 1 in. apart in a 13x9-in. baking pan, seam side down; pour 1 cup broth over top. Sprinkle turkey with salt and pepper. Bake, uncovered, until a thermometer reads 165°, 15-20 minutes.
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.
Remove string; cut tenderloins into slices. Serve with gravy; sprinkle with lemon zest.
