Stuffed turkey medallions with feta and dried tomato on toasted bread

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
4 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 150 g cherry tomatoes
  • 200 g Sweet peas
  • 2 TABLESPOONS Oil
  • 100 ml Vegetable broth
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g Feta cheese
  • 600 g Turkey breast without skin
  • 40 g dried soft tomatoes
  • 1/2 Flatbread
  • 4–8 Splashes of olive oil

Directions

  1. 1

    Wash and halve the cherry tomatoes. Clean, wash and chop the mangetouts. Heat 1 tablespoon of oil in a large pan, fry the sugar snap peas and cherry tomatoes over medium heat for about 3 minutes while turning. Deglaze with broth and continue to steam for another 3-4 minutes. Season to taste with sugar, salt and pepper. Crumble 40 g feta over it and keep warm

  2. 2

    Wash the meat, dab dry and cut into medallions about 3 cm thick. Cut a pocket into each medallion. Cut 60 g cheese into thin slices. Fill each meat pocket with 1-2 slices of cheese and 1 tomato. Season with salt and pepper.

  3. 3

    Heat 1 tablespoon of oil in a second pan and fry the medallions on each side for 4-5 minutes. Cut flat bread into 4 pieces and sprinkle with 1-2 dashes of olive oil on each. Arrange flat bread on plates and place 4-5 tbsp. sugar-pea-feta vegetables and 1 medallion each on top. Garnish with 1 stalk of thyme if necessary

Nutrition Facts

KCAL
430 kcal
CARBS
32 g
FATS
12 g
PROTEINS
46 g