• Helen Phillips

Not ... Turkey Twizlers!

Shopping this weekend I realised I'd had quite enough of chicken. So I dropped some turkey breast fillets into my shopping basket.

Turkey is a great meat to include in your diet. It's low in fat and high in protein. And is a great source of iron, zinc, phosphorus, potassium and B vitamins. Turkey also contains large amounts of Beta-alanine, which can reduce fatigue and improve performance.

Good enough for me!

So what to do with my Turkey breasts. I decided to "Twizler" them and have with sweet potato chunky chips, my retro coleslaw and salad.

Mmmm Mmmm Mmmmmmmmm!

My packet of turkey was 600g and that'll feed about 4 hungry mouths.

First off I cut the turkey into strips, about 1 cm thick. A few of the strips were super long, so cut them in half lengthwise too.

I then looked around for herbs. After making pesto last week my basil plant is looking a little thin. So ... sorry Mr Basil ... it's time to go. I stripped the remaining leaves from my basil plant (probably half a bunch) and added them to my food processor together with a small chunk of parmesan cheese (about 20g), 2 cloves of garlic (peeled and roughly chopped), an egg and a good grinding of salt and pepper. Everything was blitzed and then poured and massaged over the turkey strips in a shallow bowl.

Hmmm breadcrumbs? None in the store cupboard. So I cleaned out the food processor and blitzed up a wholemeal roll that had seen better days. Voila!

The oven was already hot from cooking my sweet potato chunky chips (at 200C).

Next up, time to get my hands dirty, coating each of the turkey strips in breadcrumbs.

I laid the breadcrumbed strips in a lightly oiled oven dish and baked in the hot oven, turning now and again, for about 20 minutes, until cooked through and golden brown.

Quick, delicious and a great alternative to chicken!


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