Jean Christophe serves up turkey with a crunchy coating and oozing inside. Kids go crazy for this recipe, so be sure to make plenty!


  • 4 turkey breasts

  • 200g Beaufort or cheddar cheese

  • 4 plum tomatoes

  • half garlic bulb

  • a few sprigs of rosemary

  • olive oil

  • knob of butter

  • For the breadcrumbs

  • 500g/ 1 lb 2 oz breadcrumbs

  • 5 whole eggs, beaten

  • 500g/ 1 lb 2 oz flour

  • Seasoning

  • For the potatoes

  • 1kg new potatoes (par boiled)

  • Half garlic bulb

  • Bay leaf

  • A few sprigs of rosemary

  • A few sprigs of thyme

  • Olive oil

  • Knob of butter


  • 1.

    Start by seasoning the turkey breasts and with a knife slice the breast through the middle to make a pocket.

  • 2.

    Then thinly slice your cheese and tomato and stuff both in between the turkey breast, folding the breast back over.

  • 3.

    Then in three different bowls place the breadcrumbs, eggs and flour.

  • 4.

    One by one, dip each stuffed breast into the flour, then the egg and to finish the breadcrumbs.

  • 5.

    Fry in a little oil and butter on both sides until golden, and then finish the cooking process in the oven for 10-12 minutes at 180ºC.

  • 6.

    Slice the poatoes and fry them in a hot pan with oil, butter, garlic, rosemary and thyme until coloured.

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