400g turkey breast, cut into 8 thin slices
8 prosciutto slices
16 cheddar slices
2tbsp olive oil
Knorr Chicken Cube
1 knob of butter
200g pitted prunes
Salt & pepper
Dried cranberries to serve
Preheat oven to 175°C. Mix olive oil and crushed Knorr Chicken cube to create a paste. Set aside for later.
Lay the sliced turkey breast on a chopping board place a slice of prosciutto and 2 cheddar slices. Season to taste with salt and pepper. Add 2 pitted prunes and drizzle some Tobasco sauce. Roll up and secure with toothpicks. Brush with the involtini with the chicken paste and finish off with a sage leaf.
Drizzle olive oil on a large frying pan. Place the involtini, occasionally turning. Add a knob of butter and baste until golden. Transfer the involtini into an oven tray and roast until turkey is cooked through for 10-12 minutes.
Serve with dried cranberries and enjoy!
Re-heating leftover food? Make sure to cover the food with foil before putting it in the oven to ensure moisture is retained and food is heated all the way through.
When cooking meat, use high heat to develop flavour and low heat to preserve moisture.
Add sauce to your pasta and not the other way around. This helps the pasta mix well with the sauce without overcooking it or risking having the pasta stuck to the bottom of the pot.