Turkey breast rolls with olives in vegetable sauce
Baked turkey breasts stuffed with grated parmesan cheese, garlic and parsley, and drenched in a light sauce of onions, carrots, olives and tomatoes.
Servings: 4 -6
Ingredients
- 1 - 1 1/2 pounds 4-6 pieces Turkey breast cutlets (they should be nice and thin)
- 4 tbsp grated parmesan
- 2 garlic cloves
- 1 medium size onion
- 2 large carrots
- 4 tbsp extra virgin olive oil
- 10 green olives pitted
- 2 tbsp parsley chopped
- 1 can 430 g; 16 oz whole peeled tomatoes
- salt and freshly ground pepper
Instructions
- Peel and wash the carrots and cut them into cubes, chop the onion and tenderise turkey cutlets with meat mallet.
- In the blender put cleaned garlic cloves, grated Parmesan cheese, parsley, season with salt and pepper, pour olive oil and blend about 1-2 minutes.
- Spread 1-2 tbsp of parmesan mixture on each turkey cutlet, roll them and insert toothpicks to hold the shape.
- Heat 2-3 tablespoons of olive oil in a pan and fry rolls 3-4 minutes on both side.
- Then add the diced carrots and chopped onions, olives, season with salt, stir and cook over medium heat. After 4 minutes add the peeled tomatoes, crush them with a spoon, cover and cook for another 10- 15 minutes.
- Serve it immediately with your favorite side dish - I suggest gnocchi.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!