2 servings; 40-45 min cooking time
This recipe is comforting, easy to make and full of flavour. If you want to prepare a healthy meal after a busy day at work, this is the perfect meal for you. It takes 45 to prepare, but half of the time you will not even think about it, just leave it in the oven. If you prefer chicken rather than turkey, don’t hesitate to create your own variation of this dish. It will taste great as well. Enjoy!
- 2 turkey filets (about 150 g each)
- 2 ts (dried) oregano
- 125 g buffalo mozzarella
- 3 chopped ripe tomatoes
- 1 tbsp (dried) italian herbs
- 1 ts (dried) thyme
- 1 tbsp parsley
- 2 tbsp olive oil
Preheat the oven to 180 degrees C/350 degrees F.
Season the turkey filets with salt and pepper. I used 4 seasons pepper for this recipe, but normal black pepper will be fine too. Heat the olive oil in a non-stick cooking pan. When it’s hot enough, add the filets. It takes about 6-7 min on medium heat per side until it gets golden brown. Take the turkey filets from the pan and let the rest on a baking tray. Pour the oil from the pan on top.
Use the same pan to make the tomato sauce, it will give the flavour of the turkey to the sauce. You don’t need to add extra olive oil. Add the chopped in small pieces tomatoes and stir until they get soft. Chop the herbs and parsley and add them to the sauce. Season with salt and pepper. I used fresh herbs this time, but it will taste as good if you use dried ones. If you can’t find a mix of italian herbs, mix 1 ts basil, 1 ts thyme and 1/2 ts oregano together. Cook until the water of the tomatoes evaporates and the sauce gets thick. Taste and adjust the seasoning if necessary.
Cover each turkey filet with 1 ts chopped/dried oregano and cover with 1 tbsp of the sauce. Finish with three thin slices of mozzarella on top of each filet.
Put the tray in the preheated oven and roast for 20 min. After 15 min turn the oven to 220 degrees C /430 degrees F until the mozzarella melts. Serve with a bowl of green salad. Enjoy!