For tomato jam
4 plum tomatoes (about 12 ounces), cored and diced (2 1/2 cups)
1/2 cup white distilled vinegar
1/3 cup sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon vanilla extract

For turkey medallions
One 1-pound turkey breast (see Tips, below)
1/2 cup all-purpose flour
1/3 cup polenta or coarse cornmeal
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
3/4 teaspoon ground coriander
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/2 cup veal demi-glace, optional

Make tomato jam:
In medium saucepan over medium heat, combine all ingredients and bring to boil. Reduce heat to low and simmer until mixture has thick, jam-like consistency,
about 1 hour.

Make turkey:
Slice turkey breast diagonally into eight (2-ounce) portions. Pound these with meat mallet between sheets of wax paper to 1/2-inch thick.  In shallow glass baking pan, combine flour, polenta, cumin, chili powder, coriander, garlic powder, salt, and pepper.

In a large stainless steel saute pan over medium heat, warm oil. Dredge turkey medallions in seasoned polenta mixture, add to pan, and cook (working in 2 batches if necessary) until golden-brown, 3 to 5 minutes per side.

To serve:
Place 1 turkey medallion on each plate, top with 2 tablespoons tomato jam, and place second medallion on top. If using veal demi-glace, spoon 2 tablespoons around each medallion.

Tips:
*  If you don't want to slice and pound the turkey breast yourself, look for turkey breast for scaloppini or ask your butcher to prepare it for you.
*  The tomato jam may be made two or three days ahead of time and stored in a tightly-sealed container in the refrigerator. Reheat gently before serving.  Makes 4 servings.

Source: Epicurious
Recipe developed by the kitchens of Canyon Ranch Spa