- 4 turkey breasts
- handful of fresh sage leaves
- about 8 sun-dried tomatoes + oil from the jar
- pepper and salt to taste
Kitchen equipment needed
- optional: something heavy to create thin turkey breasts
- small skewers
- cutting board & chef’s knife
- large skillet
- meat tongs
Preparation — 5 minutes
Make sure the turkey breasts are thin enough so you can roll them. You can use a meat hammer or the bottom of a pan. Season the turkey breasts with pepper and salt.
Finishing the turkey rolls with sun-dried tomatoes — 10 minutes
Finely chop the sun-dried tomatoes and divide them over the thin turkey breasts. Rinse the sage leaves if needed and place them on top of the sun-dried tomatoes. Create turkey rolls and close them using a small skewer.
Heat some oil of the sun-dried tomatoes in a skillet. Bake the rolls for a few minutes on all sides until they’re beautiful golden brown. Check if the turkey is completely done and remove the skewers. Serve with some potatoes and zucchini cookies, enjoy!