Turkey Breast with Olives, Feta, and Tomatoes

Ingredients

• 600 g turkey breast fillet
• Salt
• Pepper
• 2 tbsp olive oil
• 100 ml dry white wine (or vegetable broth)
• 4 tomatoes
• 2 red chili peppers
• 80 g green pitted olives
• 1 sprig rosemary
• 2 sprigs thyme
• 1 Garlic clove
• 200 g feta

Instructions

1. 1.

   Rinse the turkey breast under cold water, pat dry and cut into 8 slices. Season with salt and pepper. Heat 1 tbsp olive oil in a pan. Add the meat and sear for 2 minutes on high heat, then flip and cook another 1–2 minutes. Remove from the pan.

2. 2.

   Deglaze the pan with wine (or broth) and reduce until only 2–3 tbsp remain.

3. 3.

   Wash the tomatoes, halve them, remove stems, and slice into rounds. Wash and trim the chili peppers, cut into rings. Slice the olives. Wash rosemary and thyme, shake dry, pluck leaves and chop. Peel the garlic and finely mince it. Mix the garlic, remaining oil, chili, herbs, olives, and reduced pan juices.

4. 4.

   Arrange the turkey slices alternately with tomato rounds in a baking dish lined with parchment paper. Drizzle with the sauce, season with salt and pepper, and crumble feta on top. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 20 minutes. Remove and serve warm.