turkey european poultryIngredients:

4 turkey breasts
1 cup dried prunes from California
1 cup walnuts, chopped
½ cup liquid honey
2 bunches of flat leaf parsley, chopped
sweet pepper
herbs de Provence
olive oil



  1. Gently tenderize turkey breasts. Rub one side with olive oil, sprinkle with salt, pepper, and sweet pepper.
  2. Place dried prunes in a cup of water, pat dry, and slice.
  3. Mix walnuts with prunes, chopped parsley, and honey.
  4. Put the filling on one chicken breast, cover with another. Clip together with toothpicks.
  5. Mix olive oil, honey, and sweet pepper in a separate bowl. Pour it over the meat and cover with parsley. Place in the oven preheated to 200°C and roast for 40-45 minutes.

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