Turkey Rolls Stuffed with Pesto and Cheese

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Turkey Rolls Stuffed with Pesto and Cheese
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
527
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie527 kcal(25 %)
Protein61.82 g(63 %)
Fat27.96 g(24 %)
Carbohydrates6.37 g(4 %)
Sugar added0 g(0 %)
Roughage0.89 g(3 %)
Vitamin A133.81 mg(16,726 %)
Vitamin D0.53 μg(3 %)
Vitamin E0.81 mg(7 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.38 mg(35 %)
Niacin29.45 mg(245 %)
Vitamin B₆1.48 mg(106 %)
Folate28.33 μg(9 %)
Pantothenic acid1.65 mg(28 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂0.68 μg(23 %)
Vitamin C9.39 mg(10 %)
Potassium618.88 mg(15 %)
Calcium301.39 mg(30 %)
Magnesium66.56 mg(22 %)
Iron1.54 mg(10 %)
Zinc3.18 mg(40 %)
Saturated fatty acids10.77 g
Cholesterol180.18 mg

Ingredients

for
4
For the turkey
700 grams turkey breasts
salt
freshly ground peppers
For the filling
60 grams dried tomatoes
150 grams German Butter cheese
½ bunch Basil
3 teaspoons Pesto (from a jar)
Also
3 tablespoons olive oil
200 grams tomatoes (with herbs)
200 milliliters Vegetable broth
2 tablespoons sauce thickener
How healthy are the main ingredients?
tomatotomatoolive oilBasilsalt

Preparation steps

1.

For the turkey, rinse turkey breast fillet thoroughly and pat dry. Season with pepper from both sides, and season with salt.

For the filling, drain the tomatoes and chop. Dice the cheese finely. Rinse the basil, shake dry and finely chop.

Place the turkey turkey breast fillet flat on the work surface and spread evenly with pesto.

2.

Spread the tomatoes, cheese and basil over the turkey breast fillet, thereby leaving a margin. Firmly roll up the turkey breast fillet from the longer side. Secure the rolls with kitchen string.

Heat olive oil in a roasting pan and sear the turkey rolls in it. Pour the broth and add the tomato slices. Simmer for about 70 minutes over low heat.

3.

Remove the turkey rolls from pan and keep warm. Remove the kitchen string from the turkey rolls and cut the rolls into slices.

For the sauce, mix cornstarch with some water, and add to the pan juices. Simmer until the sauce thickens. Season with salt and pepper.

Serve the rolls with the sauce, wide ribbon pasta and garnish with finely chopped basil.