Turkey Scallops Stuffed with Prunes and Pecans Recipe

Ingredients

• 2 boneless, skinless turkey breasts, about 14 oz (400 g) each
• large handful of pitted prunes, chopped
• handful of roasted pecans, finely chopped
• handful of flat-leaf parsley, chopped
• 1 tbsp olive oil

1. Preheat the oven to 400°F (200°C). Cut each turkey breast in half and sandwich the four pieces between sheets of plastic wrap. Pound them with a meat hammer or the edge of a rolling pin until they are an even thickness of about ¼ in (5 mm). Remove the plastic wrap and slice the breasts in half so that you now have eight scallops.
2. Mix the prunes and nuts with the parsley in a bowl, then spoon the mixture into the middle of each turkey scallop. Roll up from one narrow end and secure with a toothpick.
3. Set the turkey rolls in a roasting pan, drizzle with the oil, and roast in the oven for 15–20 minutes, until cooked through. Serve with sautéed potatoes and wilted spinach.