Greek Style Stuffed Turkey Breast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 piece (s) turkey breast, small
- 1 small zucchini
- 200 g sheep cheese, real one
- 50 grams flour
- 1 cup crème fraîche
- 1 tablespoon tomato paste
- 3 teaspoons basil, dried
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Season the turkey breasts well on all sides.
- Cut the zucchini into small cubes, crumble the sheep`s cheese and mix with the basil.
- Cut a pocket into each turkey breast and fill it with the zucchini mixture, stick with a wooden skewer. Turn in flour and fry in a little oil until crispy brown.
- Take out of the pan and keep warm on covered plates.
- Meanwhile, deglaze the gravy with the creme fraiche and tomato paste, add the rest of the zucchini mixture and stir until smooth.
- Put the turkey breasts back in, reheat briefly and serve.
- This goes well with potatoes, pasta, rice, flatbread etc
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