Ingredients for 4 people:
2 pots basil
2 cloves of garlic
2 tbsp pine nuts
2 tbsp olive oil
50 g goat's cream cheese
Salt
Pepper from the mill
8 thin turkey escalopes (approx. 100 g each)
8 slices of bacon
40 g butter or margarine
125 ml chicken stock (glass)
200 ml whipping cream
1-2 tbsp light-coloured sauce thickener
juice of ½ lemon
Wooden skewers
Lemon and basil to garnish
Preparation:
1. Pluck the basil leaves from the stems. Peel the garlic. Chop the basil, garlic and pine nuts finely in a universal chopper. Add the olive oil and goat's cheese and blend until creamy. Season with salt and pepper.
2. Pat the turkey cutlets dry. Cover each with a slice of bacon. Spread the pesto cream on top. Roll up the turkey escalopes and pin together with wooden skewers.
3. Heat the fat in a frying pan. Fry the roulades on all sides, season with salt and pepper. Pour in the stock, cover and simmer for about 20 minutes. Remove the roulades from the pan and keep warm. Pour the chicken stock and cream into the pan, bring to the boil and stir in the sauce thickener. Stir and cook for 1 minute. Season to taste with salt, pepper and lemon juice.
4. Arrange the roulades with the sauce on a platter. Garnish with lemon and basil.
Serve with roast potatoes.
Preparation time approx. 1 hour
Nutritional values per portion approx.:
Calories: 710
Joule: 2980
Protein: 56 g
Fat: 50 g
Carbohydrates: 7 g
(FoodCentrale by ddp images)
