Butter (for greasing)
4 turkey breasts (200 g)
2 minced garlic cloves
1 medium onion (100 g) finely chopped
3 soup spoons of olive oil
300 g of ground beef (alcatra or tenderloin)
1/2 cup of diced tomato, peel and seeds removed (90 g)
1 spoon of parsley finely chopped
1 spoon of salt
2 eggs
1/4 cup of milk (60 ml)
Butter (for greasing)
4 turkey breasts (200 g)
2 minced garlic cloves
1 medium onion (100 g) finely chopped
3 soup spoons of olive oil
300 g of ground beef (alcatra or tenderloin)
1/2 cup of diced tomato, peel and seeds removed (90 g)
1 spoon of parsley finely chopped
1 spoon of salt
2 eggs
1/4 cup of milk (60 ml)
Grease a large baking dish with butter and reserve
Heat the oven to 250°C (very hot)
Cut a small slice from one end of each turkey breast
Remove the bone marrow from the turkey breasts and discard
In a medium frying pan, over high heat, sauté the garlic and onion in olive oil, stirring occasionally with a wooden spoon, until the onion is soft
Add the ground beef and sauté, stirring constantly, until it's loose (about 5 minutes)
Add the tomato, parsley, and salt, reduce the heat to medium and cook until the meat is tender (approximately 3 minutes)
Stuff the turkey breasts and reserve
In a shallow dish, whisk together the eggs and milk with a hand whisk
Coat each turkey breast in this mixture, making sure they're well coated
Place them in the greased baking dish and bake in the preheated oven until golden brown (about 10 minutes)
Transfer to four plates and serve immediately
345 calories per serving
