Benecol

proven to lower cholestrol

Oven Baked Turkey with Wedges

Recipe by Benecol Chef

Preparation time 15 minutes
15m Prep
Preparation time 15 minutes
20m Cook
Plant stanol 1.0g
1.0g per serving
  • Recipe
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Naturally low in saturated fat, turkey is a healthy alternative to chicken.
 

Serves 4

Serving Info:

One serving contains 1g of your daily requirement of 1.5-2.4g of plant stanols

Ingredients:

  • - 400g potatoes, cut in thin wedges
  • - 400g sweet potatoes, cut in thin wedges
  • - 30g melted Benecol® Olive Spread
  • - 1 clove garlic, crushed
  • - Pinch chilli flakes (optional)
  • - 4 x 110g turkey fillet steaks
  • - 1 tbsp plain flour
  • - 1 egg, beaten
  • - 75g fresh breadcrumbs
  • - 30g melted Benecol® Buttery Spread
  • - 1 clove garlic, crushed
  • - 1 tbsp chopped parsley

 

Recipe: Oven Baked Turkey with Wedges

Method:

  1. Preheat the oven to Gas Mark 7/210ºC/fan oven 190ºC.  Place the wedges on a large baking tray.  Mix the Benecol® Olive Spread with the garlic and chilli if using and pour over the wedges.  Toss to evenly coat and bake for 20 minutes.
  2. Meanwhile, prepare the turkey.  Place the turkey steaks between 2 sheets of cling film on a board.  Use the end of a rolling pin to batter them until about 1 cm thick.  Place the flour, egg and breadcrumbs in separate shallow bowls.
  3. Use a little of the Benecol® Buttery Spread to grease another baking tray.  Dip each fillet first into the flour, then the egg and then the breadcrumbs and place on the baking tray. 
  4. Remove the wedges from the oven and turn them so that they cook evenly.  Return to the oven with fillets for 20 minutes. Turn the fillets once during the cooking time so they brown on both sides.
  5. Warm the melted Benecol® Buttery Spread in a small pan with the garlic and chopped parsley. 
  6. To serve divide the wedges and fillets between warm plates and drizzle over the melted Benecol® Buttery Spread.  Serve with steamed vegetables.
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Nutrition Information

Per serving (367.8g)

Plant Stanol intake (g)
1.0
Energy (kJ/kcal)
1973/472
Protein (g)
35.0
Carbohydrate (g)
59.2
of which sugars (g)
7.0
Fat (g)
12.3
of which saturates (g)
2.9*
of which mono-unsaturates (g)
5.8*
of which poly-unsaturates (g)
2.7*
Salt (g)
0.8
Fibre (g)
5.9

* Indicates estimated value in nutritional table