Turkey Roll with Feta and Rice

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Ingredients

200 g	long grain rice
500 g	turkey fillet
100 g	feta
1	egg yolk
¹/₂ tsp	tarragon, chopped
10 g	basil
	salt and freshly ground black pepper
2 tbsp	olive oil
1 tbsp	flour, heaped
400 ml	chicken stock
2	bell peppers, red and green
2 tbsp	olive oil
100 g	single cream
some	skewers

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a

Cook the rice in salted water until done. Rinse with cold water and drain.

Rinse, then pat dry the chicken breast fillet. Cut into 4 equal portions. Flatten if necessary.

Crumble the feta cheese into a bowl. Add the egg yolk, the tarragon and the basil and mix well. Season with pepper. Evenly divide the mixture on the chicken breast fillets. Roll up from the narrow side and fix with skewers.

In a large skillet heat oil, dust the rolls with salt, pepper and flour and sear one at a time in the oil from all sides. Finally place all rolls into a roasting tin and add the chicken stock. Bring to the boil, cover and stew over medium heat for approximately 20 minutes.

Wash, halve and seed the bell peppers. Dice. In a saucepan, heat some oil and sear the bell peppers for 5 minutes. Stir in the rice and cook stirring until hot. Season to taste with salt and pepper.

Remove the rolls from the roasting tin, place on a preheated platter and keep warm. Boil down the gravy over high heat until very tasty. Stir in the single cream and cook until slightly thickened.

Serve the rolls with the bell pepper and rice mixture and the gravy.