Wednesday, 24 April 2013

Turkey Lemon Cream Cheese Rolls

This turkey was delicious, a cornflake coating definitely adds that extra dimension of crunchiness and the turkey remained moist. I served it with baby new potatoes, asparagus, green beans and some mustard.

Turkey Lemon Cream Cheese Rolls (adapted from the Happy Lil Homemaker)
(Serves 4)

4-6 turkey breast steaks
100g extra light soft cheese
1 tbsp, chopped parsley
1/2 onion, finely chopped
squeeze lemon juice
30g flour
1/2 tsp garlic powder
salt and pepper
1 egg, beaten
100g corn flakes, bashed into crumbs

Pre-heat oven to 180C.
Place the turkey between sheets of greaseproof paper. Use a rolling pin, flatten to around 1/4 inch thick.
In a bowl, beat the cheese, parsley, onion, garlic, salt and pepper and lemon juice until blended.
Spoon 2 tablespoons of the cheese mixture on each piece of turkey chicken. Coat the rolls with flour, dip in the egg mixture, then roll in the corn flakes.
Place the turkey in a baking dish. Bake for 30 minutes or until the turkey is cooked and the cornflakes look golden brown.

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