Save to your scrapbook
Parmesan turkey with roasted tomatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
50g fresh breadcrumbs
½ x 25g pack chives, chopped
220g pack essential Waitrose British Turkey Quick Cook Breast Steaks
1 medium Waitrose British Blacktail Free Range Egg, beaten
500g pack plum tomatoes, halved
2 cloves garlic, crushed
1½ tbsp olive oil
1. Preheat the oven to 200°C, gas mark 6. Mix together the breadcrumbs, Parmigiano Reggiano and chives on a plate and season. Toss the turkey in the egg, then coat in the breadcrumb mix.
2. Place the tomatoes in a small roasting tin, cut side up and season. Mix the remaining breadcrumbs with garlic and ½ tbsp oil, and sprinkle over the tomatoes. Bake for 20-25 minutes until golden.
3. Meanwhile, heat the remaining oil in a frying pan and fry the turkey for 5-6 minutes, turning once, or until cooked throughout. Serve with the tomatoes.
Typical values per serving:
This recipe was first published in November 2016.