It’s turkey time, guys! If you want to run away from traditional stuffed turkey this Christmas you should try this Stuffed Turkey Breast with mozzarella, sun-dried tomatoes and basil.
Peel and dice the apples. Add to a small pan with the juice of ½ lemon, 2 tbsp water and 1½ tbsp caster sugar. Heat gently until the apples are really soft, then mash with a spoon. Add a little butter and salt to serve.
Sauté the leek in a pan with 1 tbsp of olive oil for 5'. Add the diced apple and cook until the apples start to soften. Add the flour and cinnamon and cook for a further 5'.
Stir in the chicken stock and cook over a medium heat for 8' or until the apples are really soft. Add salt to taste.
Blend everything until smooth and then drain with a colander.
Combine the sun-dried tomatoes and walnuts. Set aside.
Cut horizontally through the centre of the chicken breast, cutting, but not through, using a sharp knife. Open flat as you would a book. Place the chicken breast between 2 sheets of cling film or parchment paper.
Pound to an even 1cm thickness using a meat mallet or rolling pin. Remove from the cling film. Place the mozzarella slices on the centre of the turkey breast, then the basil leaves. Finally spread the sun-dried tomato mixture on top. Roll up the breast. Tie the roll with kitchen string with about 1-1/2 inches between each knot, and then trim the strings.
Add the turkey to a pan with a bit of olive oil. Cook for 5 minutes, browning on both sides. Remove the turkey from the pan. Place on a baking dish, drizzle with olive oil and season with salt and pepper.
Roast at 180 °C for about 20-25', or until cooked inside.
Remove and discard the twine from the turkey. Cut the turkey into thick slices. Serve the applesauce with the turkey. Garnish with basil leaves, if desired.
*You can make it with other types of meat such as chicken breast or chicken tights. .