Urmelis Quick Wrapped Pesto – Mozzarella Poultry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 turkey schnitzel (turkey steak) or chicken breast
- 150 g mushrooms or veetables your choice
- 3 tablespoon pesto, red from the glass
- 3 tablespoon pesto, green from the glass
- 2 small cloves garlic
- 3 tablespoon parmesan
- 1 handful olives, possibly
- 1 tablespoon balsamic vinegar
- 250 g mozzarella
- salt and pepper
- oregano
- basil
- thyme
- olive oil
Print Recipe
Pin Recipe Instructions
- For the pesto mixture, mix both types of pesto together in a bowl. Finely dice the garlic, cut the olives into fine rings. Stir both together with the parmesan and balsamic vinegar into the pesto mixture. Season to taste with the herbs. Cut the mozzarella into slices.
- Tear off 4 pieces of aluminum foil so that you can wrap the meat in it. Place the foil on the work surface and brush a small piece of olive oil in the middle of each, sprinkle Italian herbs on top and place a piece of meat on each. Salt, pepper, turn the meat and season with salt and pepper again. Spread the pesto mixture evenly on the meat, flatten it a little and spread the mozzarella on top. Chop the mushrooms and spread them all around.
- Drizzle everything again lightly with olive oil and season. Twist the foil together like a candy and place the meat packets on the wire rack with baking paper. Cook at 200 ° C top / bottom heat or 180 ° C convection for approx. 30 minutes. Wrap out of the foil and serve.
- This fits e.g., a delicious potato gratin. The preparation is super fast, the meat is nice and tender and can be prepared well. You can of course vary with vegetables!
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