Turkey Breast Medallions with Tomato Jam

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

28 g
284 mg
31 g
3 g
2 g
71 mg

Tomato Jam
4 roma tomatoes, diced
½ cup white distilled vinegar
⅓ cup cane sugar
¼ cup water
¼ tsp sea salt
¼ tsp dry basil
¼ tsp dry tarragon
¼ tsp pure vanilla extract

1 lb breast of turkey
2 tsp extra virgin olive oil
⅓ cup polenta or cornmeal
½ cup all-purpose flour
¾ tsp ground cumin
¾ tsp chili powder
¾ tsp ground coriander
¾ tsp garlic powder
½ tsp sea salt
¼ tsp freshly ground black pepper

  1. Place all ingredients for tomato jam in a medium saucepan. Bring to a boil, reduce heat to low and simmer 45 minutes to 1 hour, or until jam is thick.
  2. Slice turkey breast diagonally  into eight 2-ounce portions. Pound with meat mallet between sheets of wax paper to ½-inch thick.
  3. Heat olive oil in a large sauté pan over medium heat. In a shallow glass baking pan, combine polenta, flour, herbs and spices. Dredge turkey medallions in polenta mixture, place in hot oil and sauté until golden brown, about 3 to 5 minutes on each side.
  4. Serve 2 turkey medallions with 2 tablespoons tomato jam.


About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.