I have a confession to make here – I actually don’t know where this recipe came from. So if it’s your recipe please let me know so I can give you credit for it! Anyway, a friend emailed it to me about three years ago and I still love it. Now, I have a slight aversion to turkey (purely psychological) so I usually use chicken for this recipe but it’s up to you what you want to use.
Prep Time 10 minutes
Cooking Time 30 minutes
Calories 512 per portion
4 x 75 g thin turkey (or chicken) breast steaks
100 g reduced fat cottage cheese with onion and chives (plain works well too)
4 thin slices prosciutto ham
300 ml chicken or vegetable stock
2 tablespoons white wine
1 lemon, sliced into wedges
4-6 garlic cloves, whole
8 cherry tomatoes, halved
120 g tagliatelle
salt and freshly ground black pepper
Handful of basil or parsley, chopped to garnish (optional)
1. Preheat the oven to Gas Mark 4/180 °C. Place a piece of clingfilm on the work surface and put the turkey steaks on top. Cover them with another piece of clingfilm and bash gentle with a rolling pin or frying pan, to make the steaks bigger and thinner.
2. Remove the top sheet of clingfilm and spread the cottage cheese on to the steaks. Season.
3. Roll up the turkey steaks, then roll each in a piece of prosciutto. Place the rolls in a small ovenproof dish.
4. Pour the stock and wine over the rolls and arrange the lemon, garlic cloves and tomatoes around them. Bake for 20 minutes.
5. Meanwhile, bring a pan of water to the boil and cook the tagliatelle according to the packet instructions. Drain.
6. Remove the dish from the oven. Mash the baked garlic and lemon with a fork, removing the papery garlic skins and lemon rind, and stir through the juices. Serve the turkey rolls on top of the tagliatelle and spoon over the juices. Scatter with basil or parsley, if using, and serve.