Cheese-Stuffed Wild Turkey Breasts

Preheat broiler on oven or outdoor grill for high heat. Brush tomatoes with 2 teaspoons of the olive oil and season with salt and pepper. Broil or grill until soft and blackened on the outside. Lower oven temperature to 350 degrees.

Place broiled/grilled tomatoes, chipotle pepper, garlic, and vinegar in blender and blend until smooth. With blade running, slowly add the remaining 1/4 cup (4 TBS) olive oil and blend until emulsified. Season with the honey and salt and pepper to taste. Place in a bowl and stir in the parsley.

If using outdoor grill, reduce to medium heat. Meanwhile, with each tenderloin lying flat, cut lengthwise through one side almost to the other side to make a pocket. Insert mozzarella and basil. Press cut edges together. Wrap with a slice of bacon and secure with toothpicks if needed. Brush both sides with olive oil; season with salt and pepper to taste.

Place tenderloins in baking dish that has been sprayed with oil (or on grill rack). Cover grill (or bake) for 15 to 25 minutes or until meat is no longer pink (170°F), turning once or twice. Let stand 10 minutes and slice crosswise.

Place the tomato mixture from the blender on the bottom of a rimmed serving platter and arrange sliced tenderloins on plate and top with several slices of turkey.