Stuffed turkey medallions with feta and dried tomato on toasted bread

Name: Stuffed turkey medallions with feta and dried tomato on toasted bread
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 150 g cherry tomatoes; 200 g Sweet peas; 2 TABLESPOONS Oil; 100 ml Vegetable broth; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Feta cheese; 600 g Turkey breast without skin; 40 g dried soft tomatoes; 1/2 Flatbread; 4–8 Splashes of olive oil

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

150 g cherry tomatoes
200 g Sweet peas
2 TABLESPOONS Oil
100 ml Vegetable broth
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Feta cheese
600 g Turkey breast without skin
40 g dried soft tomatoes
1/2 Flatbread
4–8 Splashes of olive oil

Directions

1
Wash and halve the cherry tomatoes. Clean, wash and chop the mangetouts. Heat 1 tablespoon of oil in a large pan, fry the sugar snap peas and cherry tomatoes over medium heat for about 3 minutes while turning. Deglaze with broth and continue to steam for another 3-4 minutes. Season to taste with sugar, salt and pepper. Crumble 40 g feta over it and keep warm
2
Wash the meat, dab dry and cut into medallions about 3 cm thick. Cut a pocket into each medallion. Cut 60 g cheese into thin slices. Fill each meat pocket with 1-2 slices of cheese and 1 tomato. Season with salt and pepper.
3
Heat 1 tablespoon of oil in a second pan and fry the medallions on each side for 4-5 minutes. Cut flat bread into 4 pieces and sprinkle with 1-2 dashes of olive oil on each. Arrange flat bread on plates and place 4-5 tbsp. sugar-pea-feta vegetables and 1 medallion each on top. Garnish with 1 stalk of thyme if necessary