French
Turkey escalopes stuffed with prune and pecan
Method
- Preheat the oven to 200°C. Cut each turkey breast in half and sandwich the four pieces between sheets of cling film. Pound them with a meat hammer or the edge of a rolling pin until they are an even thickness of about 5mm. Remove the cling film and slice the breasts in half so that you now have eight escalopes.
- Mix the prunes and nuts with the parsley in a bowl, then spoon the mixture into the middle of each turkey escalope. Roll up from one narrow end and secure with a cocktail stick.
- Sit the turkey rolls in a roasting tin, drizzle with the oil, and roast in the oven for 15-20 minutes, until cooked through. Served with sautéed potatoes and wilted spinach.
Prep Time
15
Cook Time
20
Serves
4
Ingredients
- Skinless turkey breasts 2
- Large prunes (pitted and chopped) 1 handful
- Roasted pecan nuts (finely chopped) 1 handful
- Flat-leaf parsley (chopped) 1 handful
- Olive Oil 1 tbsp
Nutrition (Per serving)
- Calories 122.3
- Fat 13.5g
- Protein 19.3g
- Carbs 44.6g
- Sugars 6.8g