jm.drome-portdeplaisance.com
New recipes

Lemon Basil Turkey Tenderloins

Lemon Basil Turkey Tenderloins


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Lemon Basil Turkey Tenderloins

For thoe who love Thanksgiving, turkey is a welcomed dinner any day of the week. But who wants the hassle of having to cook an entire turkey? Turkey tenderloins are the perfect solution for your Thanksgiving cravings. Smother them in this savory lemon, basil marinade for a super flavorful dish.

Ingredients

  • 4 turkey tenderloins
  • 1 Tablespoon vegetable oil
  • 1 Cup chicken broth
  • Juice from one lemon
  • 3 table spoons basil, chopped
  • 2 cloves minced garlic
  • 2 Teaspoons dried parsley

Servings4

Calories Per Serving3615

Folate equivalent (total)165µg41%


Many of you have seen the Melt-In-Your-Mouth Chicken recipe floating around on Pinterest in many variations. I had a couple of Turkey Tenderloins in my freezer that I wanted to use up. I decided to try this recipe again with Greek yogurt and a little more Parmesan cheese along with adding a tasty seasoning salt made from Chef Point Cafe in Watauga, Texas.

Grocery stores offer turkey tenderloins, turkey filets, and other turkey cuts all the time, and since turkey is one of my favorite meats, this seemed like a no-brainer to me. When you look at the pictures you won’t be able to tell the difference between these turkey tenderloins and regular chicken breasts. These turkey tenderloins were cut just like chicken breasts.

Some of the online Melt-In-Your-Mouth Chicken recipes call for the chicken to be baked at 475 and others at 425. I found both of these temperatures too high so that the meat browned too quickly. I finally settled on a temperature of 375. Some of the pictures show a little char-broiling–uh, char-baking from when I started the turkey out at the higher temperature!

Even still, the taste of the turkey tenderloins was superb. The first time I made this recipe, I used Greek yogurt instead of mayonnaise or Miracle Whip. Greek yogurt’s texture really doesn’t fare well under the high temperatures. It ends up becoming too soupy.

Other alternatives are sour cream, mayo or Miracle Whip–even ricotta cheese. I highly recommend you increase the flavorings of the spices to bump up the flavor a bit. The meat will turn out with more flavor if you do. You can also add other spices in addition to the ones listed in the original Melt-In-Your-Mouth Chicken Breasts recipe. I recommend paprika, thyme, rosemary, dill weed, and marjoram as all will work well with a recipe like this.

While mayonnaise or Miracle Whip aren’t as healthy as the Greek or Icelandic yogurt, they do hold up better while baking than Greek yogurt. Also you will totally overwhelm the turkey tenderloins with the flavor of yogurt or mayonnaise unless you use a very thin layer of sauce on top.

If you’re looking for a tasty and delicious way to make turkey tenderloins, then consider trying Melt-In-Your-Mouth Turkey Tenderloins sometime soon. Even your kids will enjoy eating turkey or chicken this way. It’s really a delicious entree for company, too. Don’t worry, you’ll be licking your lips after the first bite. Yum.

Melt-In-Your-Mouth Turkey Tenderloins is a simple main dish entree that’s very quick and easy to prepare.

This easy, baked turkey tenderloin recipe can be ready for your oven in about five minutes–especially, if you don’t have to hand-grate the Parmesan cheese. Since I hand-grated the Parmesan cheese it took me about eight minutes!

Melt-In-Your-Mouth Turkey Tenderloins is a terrific entree for weeknight suppers.

Spray a small glass baking dish with cooking spray and place turkey tenderloins in the dish.

While I only made two turkey tenderloins the sauce is enough for either four turkey tenderloins or four boneless chicken breasts, or one whole chicken.

To make sauce: start with sour cream or mayonnaise. I used Greek yogurt here, but it doesn’t hold up as well under high temperatures and liquifies too much. Add Parmesan cheese, garlic powder, pepper and all-purpose seasoning or seasoned salt.

Stir to combine. This is enough sauce for FOUR turkey tenderloins or four large chicken breasts.

Bake at 375 about 45 minutes. Do not spread this much sauce on the turkey tenderloins!

You may have to cover with foil to prevent over browning.

I served Melt-In-Your-Mouth Turkey Tenderloins with a Butternut Squash, Sweet Potato and Peach Bake, and a fruit cup.

The turkey prepared this way was succulent, juicy, tasty, and wonderful!

I started baking this at 475, which I soon turned down to 425. I ended up baking this at 375 which was a better heat for my oven. Even still some of the turkey got a little char-broiled!


Many of you have seen the Melt-In-Your-Mouth Chicken recipe floating around on Pinterest in many variations. I had a couple of Turkey Tenderloins in my freezer that I wanted to use up. I decided to try this recipe again with Greek yogurt and a little more Parmesan cheese along with adding a tasty seasoning salt made from Chef Point Cafe in Watauga, Texas.

Grocery stores offer turkey tenderloins, turkey filets, and other turkey cuts all the time, and since turkey is one of my favorite meats, this seemed like a no-brainer to me. When you look at the pictures you won’t be able to tell the difference between these turkey tenderloins and regular chicken breasts. These turkey tenderloins were cut just like chicken breasts.

Some of the online Melt-In-Your-Mouth Chicken recipes call for the chicken to be baked at 475 and others at 425. I found both of these temperatures too high so that the meat browned too quickly. I finally settled on a temperature of 375. Some of the pictures show a little char-broiling–uh, char-baking from when I started the turkey out at the higher temperature!

Even still, the taste of the turkey tenderloins was superb. The first time I made this recipe, I used Greek yogurt instead of mayonnaise or Miracle Whip. Greek yogurt’s texture really doesn’t fare well under the high temperatures. It ends up becoming too soupy.

Other alternatives are sour cream, mayo or Miracle Whip–even ricotta cheese. I highly recommend you increase the flavorings of the spices to bump up the flavor a bit. The meat will turn out with more flavor if you do. You can also add other spices in addition to the ones listed in the original Melt-In-Your-Mouth Chicken Breasts recipe. I recommend paprika, thyme, rosemary, dill weed, and marjoram as all will work well with a recipe like this.

While mayonnaise or Miracle Whip aren’t as healthy as the Greek or Icelandic yogurt, they do hold up better while baking than Greek yogurt. Also you will totally overwhelm the turkey tenderloins with the flavor of yogurt or mayonnaise unless you use a very thin layer of sauce on top.

If you’re looking for a tasty and delicious way to make turkey tenderloins, then consider trying Melt-In-Your-Mouth Turkey Tenderloins sometime soon. Even your kids will enjoy eating turkey or chicken this way. It’s really a delicious entree for company, too. Don’t worry, you’ll be licking your lips after the first bite. Yum.

Melt-In-Your-Mouth Turkey Tenderloins is a simple main dish entree that’s very quick and easy to prepare.

This easy, baked turkey tenderloin recipe can be ready for your oven in about five minutes–especially, if you don’t have to hand-grate the Parmesan cheese. Since I hand-grated the Parmesan cheese it took me about eight minutes!

Melt-In-Your-Mouth Turkey Tenderloins is a terrific entree for weeknight suppers.

Spray a small glass baking dish with cooking spray and place turkey tenderloins in the dish.

While I only made two turkey tenderloins the sauce is enough for either four turkey tenderloins or four boneless chicken breasts, or one whole chicken.

To make sauce: start with sour cream or mayonnaise. I used Greek yogurt here, but it doesn’t hold up as well under high temperatures and liquifies too much. Add Parmesan cheese, garlic powder, pepper and all-purpose seasoning or seasoned salt.

Stir to combine. This is enough sauce for FOUR turkey tenderloins or four large chicken breasts.

Bake at 375 about 45 minutes. Do not spread this much sauce on the turkey tenderloins!

You may have to cover with foil to prevent over browning.

I served Melt-In-Your-Mouth Turkey Tenderloins with a Butternut Squash, Sweet Potato and Peach Bake, and a fruit cup.

The turkey prepared this way was succulent, juicy, tasty, and wonderful!

I started baking this at 475, which I soon turned down to 425. I ended up baking this at 375 which was a better heat for my oven. Even still some of the turkey got a little char-broiled!


Many of you have seen the Melt-In-Your-Mouth Chicken recipe floating around on Pinterest in many variations. I had a couple of Turkey Tenderloins in my freezer that I wanted to use up. I decided to try this recipe again with Greek yogurt and a little more Parmesan cheese along with adding a tasty seasoning salt made from Chef Point Cafe in Watauga, Texas.

Grocery stores offer turkey tenderloins, turkey filets, and other turkey cuts all the time, and since turkey is one of my favorite meats, this seemed like a no-brainer to me. When you look at the pictures you won’t be able to tell the difference between these turkey tenderloins and regular chicken breasts. These turkey tenderloins were cut just like chicken breasts.

Some of the online Melt-In-Your-Mouth Chicken recipes call for the chicken to be baked at 475 and others at 425. I found both of these temperatures too high so that the meat browned too quickly. I finally settled on a temperature of 375. Some of the pictures show a little char-broiling–uh, char-baking from when I started the turkey out at the higher temperature!

Even still, the taste of the turkey tenderloins was superb. The first time I made this recipe, I used Greek yogurt instead of mayonnaise or Miracle Whip. Greek yogurt’s texture really doesn’t fare well under the high temperatures. It ends up becoming too soupy.

Other alternatives are sour cream, mayo or Miracle Whip–even ricotta cheese. I highly recommend you increase the flavorings of the spices to bump up the flavor a bit. The meat will turn out with more flavor if you do. You can also add other spices in addition to the ones listed in the original Melt-In-Your-Mouth Chicken Breasts recipe. I recommend paprika, thyme, rosemary, dill weed, and marjoram as all will work well with a recipe like this.

While mayonnaise or Miracle Whip aren’t as healthy as the Greek or Icelandic yogurt, they do hold up better while baking than Greek yogurt. Also you will totally overwhelm the turkey tenderloins with the flavor of yogurt or mayonnaise unless you use a very thin layer of sauce on top.

If you’re looking for a tasty and delicious way to make turkey tenderloins, then consider trying Melt-In-Your-Mouth Turkey Tenderloins sometime soon. Even your kids will enjoy eating turkey or chicken this way. It’s really a delicious entree for company, too. Don’t worry, you’ll be licking your lips after the first bite. Yum.

Melt-In-Your-Mouth Turkey Tenderloins is a simple main dish entree that’s very quick and easy to prepare.

This easy, baked turkey tenderloin recipe can be ready for your oven in about five minutes–especially, if you don’t have to hand-grate the Parmesan cheese. Since I hand-grated the Parmesan cheese it took me about eight minutes!

Melt-In-Your-Mouth Turkey Tenderloins is a terrific entree for weeknight suppers.

Spray a small glass baking dish with cooking spray and place turkey tenderloins in the dish.

While I only made two turkey tenderloins the sauce is enough for either four turkey tenderloins or four boneless chicken breasts, or one whole chicken.

To make sauce: start with sour cream or mayonnaise. I used Greek yogurt here, but it doesn’t hold up as well under high temperatures and liquifies too much. Add Parmesan cheese, garlic powder, pepper and all-purpose seasoning or seasoned salt.

Stir to combine. This is enough sauce for FOUR turkey tenderloins or four large chicken breasts.

Bake at 375 about 45 minutes. Do not spread this much sauce on the turkey tenderloins!

You may have to cover with foil to prevent over browning.

I served Melt-In-Your-Mouth Turkey Tenderloins with a Butternut Squash, Sweet Potato and Peach Bake, and a fruit cup.

The turkey prepared this way was succulent, juicy, tasty, and wonderful!

I started baking this at 475, which I soon turned down to 425. I ended up baking this at 375 which was a better heat for my oven. Even still some of the turkey got a little char-broiled!


Many of you have seen the Melt-In-Your-Mouth Chicken recipe floating around on Pinterest in many variations. I had a couple of Turkey Tenderloins in my freezer that I wanted to use up. I decided to try this recipe again with Greek yogurt and a little more Parmesan cheese along with adding a tasty seasoning salt made from Chef Point Cafe in Watauga, Texas.

Grocery stores offer turkey tenderloins, turkey filets, and other turkey cuts all the time, and since turkey is one of my favorite meats, this seemed like a no-brainer to me. When you look at the pictures you won’t be able to tell the difference between these turkey tenderloins and regular chicken breasts. These turkey tenderloins were cut just like chicken breasts.

Some of the online Melt-In-Your-Mouth Chicken recipes call for the chicken to be baked at 475 and others at 425. I found both of these temperatures too high so that the meat browned too quickly. I finally settled on a temperature of 375. Some of the pictures show a little char-broiling–uh, char-baking from when I started the turkey out at the higher temperature!

Even still, the taste of the turkey tenderloins was superb. The first time I made this recipe, I used Greek yogurt instead of mayonnaise or Miracle Whip. Greek yogurt’s texture really doesn’t fare well under the high temperatures. It ends up becoming too soupy.

Other alternatives are sour cream, mayo or Miracle Whip–even ricotta cheese. I highly recommend you increase the flavorings of the spices to bump up the flavor a bit. The meat will turn out with more flavor if you do. You can also add other spices in addition to the ones listed in the original Melt-In-Your-Mouth Chicken Breasts recipe. I recommend paprika, thyme, rosemary, dill weed, and marjoram as all will work well with a recipe like this.

While mayonnaise or Miracle Whip aren’t as healthy as the Greek or Icelandic yogurt, they do hold up better while baking than Greek yogurt. Also you will totally overwhelm the turkey tenderloins with the flavor of yogurt or mayonnaise unless you use a very thin layer of sauce on top.

If you’re looking for a tasty and delicious way to make turkey tenderloins, then consider trying Melt-In-Your-Mouth Turkey Tenderloins sometime soon. Even your kids will enjoy eating turkey or chicken this way. It’s really a delicious entree for company, too. Don’t worry, you’ll be licking your lips after the first bite. Yum.

Melt-In-Your-Mouth Turkey Tenderloins is a simple main dish entree that’s very quick and easy to prepare.

This easy, baked turkey tenderloin recipe can be ready for your oven in about five minutes–especially, if you don’t have to hand-grate the Parmesan cheese. Since I hand-grated the Parmesan cheese it took me about eight minutes!

Melt-In-Your-Mouth Turkey Tenderloins is a terrific entree for weeknight suppers.

Spray a small glass baking dish with cooking spray and place turkey tenderloins in the dish.

While I only made two turkey tenderloins the sauce is enough for either four turkey tenderloins or four boneless chicken breasts, or one whole chicken.

To make sauce: start with sour cream or mayonnaise. I used Greek yogurt here, but it doesn’t hold up as well under high temperatures and liquifies too much. Add Parmesan cheese, garlic powder, pepper and all-purpose seasoning or seasoned salt.

Stir to combine. This is enough sauce for FOUR turkey tenderloins or four large chicken breasts.

Bake at 375 about 45 minutes. Do not spread this much sauce on the turkey tenderloins!

You may have to cover with foil to prevent over browning.

I served Melt-In-Your-Mouth Turkey Tenderloins with a Butternut Squash, Sweet Potato and Peach Bake, and a fruit cup.

The turkey prepared this way was succulent, juicy, tasty, and wonderful!

I started baking this at 475, which I soon turned down to 425. I ended up baking this at 375 which was a better heat for my oven. Even still some of the turkey got a little char-broiled!


Many of you have seen the Melt-In-Your-Mouth Chicken recipe floating around on Pinterest in many variations. I had a couple of Turkey Tenderloins in my freezer that I wanted to use up. I decided to try this recipe again with Greek yogurt and a little more Parmesan cheese along with adding a tasty seasoning salt made from Chef Point Cafe in Watauga, Texas.

Grocery stores offer turkey tenderloins, turkey filets, and other turkey cuts all the time, and since turkey is one of my favorite meats, this seemed like a no-brainer to me. When you look at the pictures you won’t be able to tell the difference between these turkey tenderloins and regular chicken breasts. These turkey tenderloins were cut just like chicken breasts.

Some of the online Melt-In-Your-Mouth Chicken recipes call for the chicken to be baked at 475 and others at 425. I found both of these temperatures too high so that the meat browned too quickly. I finally settled on a temperature of 375. Some of the pictures show a little char-broiling–uh, char-baking from when I started the turkey out at the higher temperature!

Even still, the taste of the turkey tenderloins was superb. The first time I made this recipe, I used Greek yogurt instead of mayonnaise or Miracle Whip. Greek yogurt’s texture really doesn’t fare well under the high temperatures. It ends up becoming too soupy.

Other alternatives are sour cream, mayo or Miracle Whip–even ricotta cheese. I highly recommend you increase the flavorings of the spices to bump up the flavor a bit. The meat will turn out with more flavor if you do. You can also add other spices in addition to the ones listed in the original Melt-In-Your-Mouth Chicken Breasts recipe. I recommend paprika, thyme, rosemary, dill weed, and marjoram as all will work well with a recipe like this.

While mayonnaise or Miracle Whip aren’t as healthy as the Greek or Icelandic yogurt, they do hold up better while baking than Greek yogurt. Also you will totally overwhelm the turkey tenderloins with the flavor of yogurt or mayonnaise unless you use a very thin layer of sauce on top.

If you’re looking for a tasty and delicious way to make turkey tenderloins, then consider trying Melt-In-Your-Mouth Turkey Tenderloins sometime soon. Even your kids will enjoy eating turkey or chicken this way. It’s really a delicious entree for company, too. Don’t worry, you’ll be licking your lips after the first bite. Yum.

Melt-In-Your-Mouth Turkey Tenderloins is a simple main dish entree that’s very quick and easy to prepare.

This easy, baked turkey tenderloin recipe can be ready for your oven in about five minutes–especially, if you don’t have to hand-grate the Parmesan cheese. Since I hand-grated the Parmesan cheese it took me about eight minutes!

Melt-In-Your-Mouth Turkey Tenderloins is a terrific entree for weeknight suppers.

Spray a small glass baking dish with cooking spray and place turkey tenderloins in the dish.

While I only made two turkey tenderloins the sauce is enough for either four turkey tenderloins or four boneless chicken breasts, or one whole chicken.

To make sauce: start with sour cream or mayonnaise. I used Greek yogurt here, but it doesn’t hold up as well under high temperatures and liquifies too much. Add Parmesan cheese, garlic powder, pepper and all-purpose seasoning or seasoned salt.

Stir to combine. This is enough sauce for FOUR turkey tenderloins or four large chicken breasts.

Bake at 375 about 45 minutes. Do not spread this much sauce on the turkey tenderloins!

You may have to cover with foil to prevent over browning.

I served Melt-In-Your-Mouth Turkey Tenderloins with a Butternut Squash, Sweet Potato and Peach Bake, and a fruit cup.

The turkey prepared this way was succulent, juicy, tasty, and wonderful!

I started baking this at 475, which I soon turned down to 425. I ended up baking this at 375 which was a better heat for my oven. Even still some of the turkey got a little char-broiled!


Many of you have seen the Melt-In-Your-Mouth Chicken recipe floating around on Pinterest in many variations. I had a couple of Turkey Tenderloins in my freezer that I wanted to use up. I decided to try this recipe again with Greek yogurt and a little more Parmesan cheese along with adding a tasty seasoning salt made from Chef Point Cafe in Watauga, Texas.

Grocery stores offer turkey tenderloins, turkey filets, and other turkey cuts all the time, and since turkey is one of my favorite meats, this seemed like a no-brainer to me. When you look at the pictures you won’t be able to tell the difference between these turkey tenderloins and regular chicken breasts. These turkey tenderloins were cut just like chicken breasts.

Some of the online Melt-In-Your-Mouth Chicken recipes call for the chicken to be baked at 475 and others at 425. I found both of these temperatures too high so that the meat browned too quickly. I finally settled on a temperature of 375. Some of the pictures show a little char-broiling–uh, char-baking from when I started the turkey out at the higher temperature!

Even still, the taste of the turkey tenderloins was superb. The first time I made this recipe, I used Greek yogurt instead of mayonnaise or Miracle Whip. Greek yogurt’s texture really doesn’t fare well under the high temperatures. It ends up becoming too soupy.

Other alternatives are sour cream, mayo or Miracle Whip–even ricotta cheese. I highly recommend you increase the flavorings of the spices to bump up the flavor a bit. The meat will turn out with more flavor if you do. You can also add other spices in addition to the ones listed in the original Melt-In-Your-Mouth Chicken Breasts recipe. I recommend paprika, thyme, rosemary, dill weed, and marjoram as all will work well with a recipe like this.

While mayonnaise or Miracle Whip aren’t as healthy as the Greek or Icelandic yogurt, they do hold up better while baking than Greek yogurt. Also you will totally overwhelm the turkey tenderloins with the flavor of yogurt or mayonnaise unless you use a very thin layer of sauce on top.

If you’re looking for a tasty and delicious way to make turkey tenderloins, then consider trying Melt-In-Your-Mouth Turkey Tenderloins sometime soon. Even your kids will enjoy eating turkey or chicken this way. It’s really a delicious entree for company, too. Don’t worry, you’ll be licking your lips after the first bite. Yum.

Melt-In-Your-Mouth Turkey Tenderloins is a simple main dish entree that’s very quick and easy to prepare.

This easy, baked turkey tenderloin recipe can be ready for your oven in about five minutes–especially, if you don’t have to hand-grate the Parmesan cheese. Since I hand-grated the Parmesan cheese it took me about eight minutes!

Melt-In-Your-Mouth Turkey Tenderloins is a terrific entree for weeknight suppers.

Spray a small glass baking dish with cooking spray and place turkey tenderloins in the dish.

While I only made two turkey tenderloins the sauce is enough for either four turkey tenderloins or four boneless chicken breasts, or one whole chicken.

To make sauce: start with sour cream or mayonnaise. I used Greek yogurt here, but it doesn’t hold up as well under high temperatures and liquifies too much. Add Parmesan cheese, garlic powder, pepper and all-purpose seasoning or seasoned salt.

Stir to combine. This is enough sauce for FOUR turkey tenderloins or four large chicken breasts.

Bake at 375 about 45 minutes. Do not spread this much sauce on the turkey tenderloins!

You may have to cover with foil to prevent over browning.

I served Melt-In-Your-Mouth Turkey Tenderloins with a Butternut Squash, Sweet Potato and Peach Bake, and a fruit cup.

The turkey prepared this way was succulent, juicy, tasty, and wonderful!

I started baking this at 475, which I soon turned down to 425. I ended up baking this at 375 which was a better heat for my oven. Even still some of the turkey got a little char-broiled!


Many of you have seen the Melt-In-Your-Mouth Chicken recipe floating around on Pinterest in many variations. I had a couple of Turkey Tenderloins in my freezer that I wanted to use up. I decided to try this recipe again with Greek yogurt and a little more Parmesan cheese along with adding a tasty seasoning salt made from Chef Point Cafe in Watauga, Texas.

Grocery stores offer turkey tenderloins, turkey filets, and other turkey cuts all the time, and since turkey is one of my favorite meats, this seemed like a no-brainer to me. When you look at the pictures you won’t be able to tell the difference between these turkey tenderloins and regular chicken breasts. These turkey tenderloins were cut just like chicken breasts.

Some of the online Melt-In-Your-Mouth Chicken recipes call for the chicken to be baked at 475 and others at 425. I found both of these temperatures too high so that the meat browned too quickly. I finally settled on a temperature of 375. Some of the pictures show a little char-broiling–uh, char-baking from when I started the turkey out at the higher temperature!

Even still, the taste of the turkey tenderloins was superb. The first time I made this recipe, I used Greek yogurt instead of mayonnaise or Miracle Whip. Greek yogurt’s texture really doesn’t fare well under the high temperatures. It ends up becoming too soupy.

Other alternatives are sour cream, mayo or Miracle Whip–even ricotta cheese. I highly recommend you increase the flavorings of the spices to bump up the flavor a bit. The meat will turn out with more flavor if you do. You can also add other spices in addition to the ones listed in the original Melt-In-Your-Mouth Chicken Breasts recipe. I recommend paprika, thyme, rosemary, dill weed, and marjoram as all will work well with a recipe like this.

While mayonnaise or Miracle Whip aren’t as healthy as the Greek or Icelandic yogurt, they do hold up better while baking than Greek yogurt. Also you will totally overwhelm the turkey tenderloins with the flavor of yogurt or mayonnaise unless you use a very thin layer of sauce on top.

If you’re looking for a tasty and delicious way to make turkey tenderloins, then consider trying Melt-In-Your-Mouth Turkey Tenderloins sometime soon. Even your kids will enjoy eating turkey or chicken this way. It’s really a delicious entree for company, too. Don’t worry, you’ll be licking your lips after the first bite. Yum.

Melt-In-Your-Mouth Turkey Tenderloins is a simple main dish entree that’s very quick and easy to prepare.

This easy, baked turkey tenderloin recipe can be ready for your oven in about five minutes–especially, if you don’t have to hand-grate the Parmesan cheese. Since I hand-grated the Parmesan cheese it took me about eight minutes!

Melt-In-Your-Mouth Turkey Tenderloins is a terrific entree for weeknight suppers.

Spray a small glass baking dish with cooking spray and place turkey tenderloins in the dish.

While I only made two turkey tenderloins the sauce is enough for either four turkey tenderloins or four boneless chicken breasts, or one whole chicken.

To make sauce: start with sour cream or mayonnaise. I used Greek yogurt here, but it doesn’t hold up as well under high temperatures and liquifies too much. Add Parmesan cheese, garlic powder, pepper and all-purpose seasoning or seasoned salt.

Stir to combine. This is enough sauce for FOUR turkey tenderloins or four large chicken breasts.

Bake at 375 about 45 minutes. Do not spread this much sauce on the turkey tenderloins!

You may have to cover with foil to prevent over browning.

I served Melt-In-Your-Mouth Turkey Tenderloins with a Butternut Squash, Sweet Potato and Peach Bake, and a fruit cup.

The turkey prepared this way was succulent, juicy, tasty, and wonderful!

I started baking this at 475, which I soon turned down to 425. I ended up baking this at 375 which was a better heat for my oven. Even still some of the turkey got a little char-broiled!


Many of you have seen the Melt-In-Your-Mouth Chicken recipe floating around on Pinterest in many variations. I had a couple of Turkey Tenderloins in my freezer that I wanted to use up. I decided to try this recipe again with Greek yogurt and a little more Parmesan cheese along with adding a tasty seasoning salt made from Chef Point Cafe in Watauga, Texas.

Grocery stores offer turkey tenderloins, turkey filets, and other turkey cuts all the time, and since turkey is one of my favorite meats, this seemed like a no-brainer to me. When you look at the pictures you won’t be able to tell the difference between these turkey tenderloins and regular chicken breasts. These turkey tenderloins were cut just like chicken breasts.

Some of the online Melt-In-Your-Mouth Chicken recipes call for the chicken to be baked at 475 and others at 425. I found both of these temperatures too high so that the meat browned too quickly. I finally settled on a temperature of 375. Some of the pictures show a little char-broiling–uh, char-baking from when I started the turkey out at the higher temperature!

Even still, the taste of the turkey tenderloins was superb. The first time I made this recipe, I used Greek yogurt instead of mayonnaise or Miracle Whip. Greek yogurt’s texture really doesn’t fare well under the high temperatures. It ends up becoming too soupy.

Other alternatives are sour cream, mayo or Miracle Whip–even ricotta cheese. I highly recommend you increase the flavorings of the spices to bump up the flavor a bit. The meat will turn out with more flavor if you do. You can also add other spices in addition to the ones listed in the original Melt-In-Your-Mouth Chicken Breasts recipe. I recommend paprika, thyme, rosemary, dill weed, and marjoram as all will work well with a recipe like this.

While mayonnaise or Miracle Whip aren’t as healthy as the Greek or Icelandic yogurt, they do hold up better while baking than Greek yogurt. Also you will totally overwhelm the turkey tenderloins with the flavor of yogurt or mayonnaise unless you use a very thin layer of sauce on top.

If you’re looking for a tasty and delicious way to make turkey tenderloins, then consider trying Melt-In-Your-Mouth Turkey Tenderloins sometime soon. Even your kids will enjoy eating turkey or chicken this way. It’s really a delicious entree for company, too. Don’t worry, you’ll be licking your lips after the first bite. Yum.

Melt-In-Your-Mouth Turkey Tenderloins is a simple main dish entree that’s very quick and easy to prepare.

This easy, baked turkey tenderloin recipe can be ready for your oven in about five minutes–especially, if you don’t have to hand-grate the Parmesan cheese. Since I hand-grated the Parmesan cheese it took me about eight minutes!

Melt-In-Your-Mouth Turkey Tenderloins is a terrific entree for weeknight suppers.

Spray a small glass baking dish with cooking spray and place turkey tenderloins in the dish.

While I only made two turkey tenderloins the sauce is enough for either four turkey tenderloins or four boneless chicken breasts, or one whole chicken.

To make sauce: start with sour cream or mayonnaise. I used Greek yogurt here, but it doesn’t hold up as well under high temperatures and liquifies too much. Add Parmesan cheese, garlic powder, pepper and all-purpose seasoning or seasoned salt.

Stir to combine. This is enough sauce for FOUR turkey tenderloins or four large chicken breasts.

Bake at 375 about 45 minutes. Do not spread this much sauce on the turkey tenderloins!

You may have to cover with foil to prevent over browning.

I served Melt-In-Your-Mouth Turkey Tenderloins with a Butternut Squash, Sweet Potato and Peach Bake, and a fruit cup.

The turkey prepared this way was succulent, juicy, tasty, and wonderful!

I started baking this at 475, which I soon turned down to 425. I ended up baking this at 375 which was a better heat for my oven. Even still some of the turkey got a little char-broiled!


Many of you have seen the Melt-In-Your-Mouth Chicken recipe floating around on Pinterest in many variations. I had a couple of Turkey Tenderloins in my freezer that I wanted to use up. I decided to try this recipe again with Greek yogurt and a little more Parmesan cheese along with adding a tasty seasoning salt made from Chef Point Cafe in Watauga, Texas.

Grocery stores offer turkey tenderloins, turkey filets, and other turkey cuts all the time, and since turkey is one of my favorite meats, this seemed like a no-brainer to me. When you look at the pictures you won’t be able to tell the difference between these turkey tenderloins and regular chicken breasts. These turkey tenderloins were cut just like chicken breasts.

Some of the online Melt-In-Your-Mouth Chicken recipes call for the chicken to be baked at 475 and others at 425. I found both of these temperatures too high so that the meat browned too quickly. I finally settled on a temperature of 375. Some of the pictures show a little char-broiling–uh, char-baking from when I started the turkey out at the higher temperature!

Even still, the taste of the turkey tenderloins was superb. The first time I made this recipe, I used Greek yogurt instead of mayonnaise or Miracle Whip. Greek yogurt’s texture really doesn’t fare well under the high temperatures. It ends up becoming too soupy.

Other alternatives are sour cream, mayo or Miracle Whip–even ricotta cheese. I highly recommend you increase the flavorings of the spices to bump up the flavor a bit. The meat will turn out with more flavor if you do. You can also add other spices in addition to the ones listed in the original Melt-In-Your-Mouth Chicken Breasts recipe. I recommend paprika, thyme, rosemary, dill weed, and marjoram as all will work well with a recipe like this.

While mayonnaise or Miracle Whip aren’t as healthy as the Greek or Icelandic yogurt, they do hold up better while baking than Greek yogurt. Also you will totally overwhelm the turkey tenderloins with the flavor of yogurt or mayonnaise unless you use a very thin layer of sauce on top.

If you’re looking for a tasty and delicious way to make turkey tenderloins, then consider trying Melt-In-Your-Mouth Turkey Tenderloins sometime soon. Even your kids will enjoy eating turkey or chicken this way. It’s really a delicious entree for company, too. Don’t worry, you’ll be licking your lips after the first bite. Yum.

Melt-In-Your-Mouth Turkey Tenderloins is a simple main dish entree that’s very quick and easy to prepare.

This easy, baked turkey tenderloin recipe can be ready for your oven in about five minutes–especially, if you don’t have to hand-grate the Parmesan cheese. Since I hand-grated the Parmesan cheese it took me about eight minutes!

Melt-In-Your-Mouth Turkey Tenderloins is a terrific entree for weeknight suppers.

Spray a small glass baking dish with cooking spray and place turkey tenderloins in the dish.

While I only made two turkey tenderloins the sauce is enough for either four turkey tenderloins or four boneless chicken breasts, or one whole chicken.

To make sauce: start with sour cream or mayonnaise. I used Greek yogurt here, but it doesn’t hold up as well under high temperatures and liquifies too much. Add Parmesan cheese, garlic powder, pepper and all-purpose seasoning or seasoned salt.

Stir to combine. This is enough sauce for FOUR turkey tenderloins or four large chicken breasts.

Bake at 375 about 45 minutes. Do not spread this much sauce on the turkey tenderloins!

You may have to cover with foil to prevent over browning.

I served Melt-In-Your-Mouth Turkey Tenderloins with a Butternut Squash, Sweet Potato and Peach Bake, and a fruit cup.

The turkey prepared this way was succulent, juicy, tasty, and wonderful!

I started baking this at 475, which I soon turned down to 425. I ended up baking this at 375 which was a better heat for my oven. Even still some of the turkey got a little char-broiled!


Many of you have seen the Melt-In-Your-Mouth Chicken recipe floating around on Pinterest in many variations. I had a couple of Turkey Tenderloins in my freezer that I wanted to use up. I decided to try this recipe again with Greek yogurt and a little more Parmesan cheese along with adding a tasty seasoning salt made from Chef Point Cafe in Watauga, Texas.

Grocery stores offer turkey tenderloins, turkey filets, and other turkey cuts all the time, and since turkey is one of my favorite meats, this seemed like a no-brainer to me. When you look at the pictures you won’t be able to tell the difference between these turkey tenderloins and regular chicken breasts. These turkey tenderloins were cut just like chicken breasts.

Some of the online Melt-In-Your-Mouth Chicken recipes call for the chicken to be baked at 475 and others at 425. I found both of these temperatures too high so that the meat browned too quickly. I finally settled on a temperature of 375. Some of the pictures show a little char-broiling–uh, char-baking from when I started the turkey out at the higher temperature!

Even still, the taste of the turkey tenderloins was superb. The first time I made this recipe, I used Greek yogurt instead of mayonnaise or Miracle Whip. Greek yogurt’s texture really doesn’t fare well under the high temperatures. It ends up becoming too soupy.

Other alternatives are sour cream, mayo or Miracle Whip–even ricotta cheese. I highly recommend you increase the flavorings of the spices to bump up the flavor a bit. The meat will turn out with more flavor if you do. You can also add other spices in addition to the ones listed in the original Melt-In-Your-Mouth Chicken Breasts recipe. I recommend paprika, thyme, rosemary, dill weed, and marjoram as all will work well with a recipe like this.

While mayonnaise or Miracle Whip aren’t as healthy as the Greek or Icelandic yogurt, they do hold up better while baking than Greek yogurt. Also you will totally overwhelm the turkey tenderloins with the flavor of yogurt or mayonnaise unless you use a very thin layer of sauce on top.

If you’re looking for a tasty and delicious way to make turkey tenderloins, then consider trying Melt-In-Your-Mouth Turkey Tenderloins sometime soon. Even your kids will enjoy eating turkey or chicken this way. It’s really a delicious entree for company, too. Don’t worry, you’ll be licking your lips after the first bite. Yum.

Melt-In-Your-Mouth Turkey Tenderloins is a simple main dish entree that’s very quick and easy to prepare.

This easy, baked turkey tenderloin recipe can be ready for your oven in about five minutes–especially, if you don’t have to hand-grate the Parmesan cheese. Since I hand-grated the Parmesan cheese it took me about eight minutes!

Melt-In-Your-Mouth Turkey Tenderloins is a terrific entree for weeknight suppers.

Spray a small glass baking dish with cooking spray and place turkey tenderloins in the dish.

While I only made two turkey tenderloins the sauce is enough for either four turkey tenderloins or four boneless chicken breasts, or one whole chicken.

To make sauce: start with sour cream or mayonnaise. I used Greek yogurt here, but it doesn’t hold up as well under high temperatures and liquifies too much. Add Parmesan cheese, garlic powder, pepper and all-purpose seasoning or seasoned salt.

Stir to combine. This is enough sauce for FOUR turkey tenderloins or four large chicken breasts.

Bake at 375 about 45 minutes. Do not spread this much sauce on the turkey tenderloins!

You may have to cover with foil to prevent over browning.

I served Melt-In-Your-Mouth Turkey Tenderloins with a Butternut Squash, Sweet Potato and Peach Bake, and a fruit cup.

The turkey prepared this way was succulent, juicy, tasty, and wonderful!

I started baking this at 475, which I soon turned down to 425. I ended up baking this at 375 which was a better heat for my oven. Even still some of the turkey got a little char-broiled!


Watch the video: Σπιτική λεμονάδα. Θέμος Ρήγας