1 1/4 lb. boneless fresh turkey breast tenderloins
2 tbsp. butter
1/2 tsp. lemon pepper seasoning
1/2 tsp. dried basil leaves
12-16 small thin, tomato slices
12-16 cooked asparagus spears
2 oz. shredded Monterey Jack cheese (1/2 c.)

Slice turkey tenderloins in half lengthwise, forming top and bottom halves. In shallow dish or a plate, combine lemon pepper seasoning and basil; blend well. Coat tenderloin halves with seasoning mixture. Melt butter in a large skillet over medium high heat. Add turkey. Cook 6-7 minutes on each side or until lightly browned. Top each tenderloin half with tomato slices, 2 asparagus spears, and cheese. Cover 1 minute to melt cheese. Serves 5.