Gratinated turkey fillets with herb crust

Ingredients for 4 servings:

• 600 g turkey breast fillet(s)
• 250 g cherry tomatoes
• 1 large zucchini
• 1 large green bell pepper(s)
• 1 bunch of parsley
• ½ package of herbs, frozen 8-herb mixture
• 250 g cream
• 200 g cream cheese spread
• 250 g natural yogurt
• some milk
• 1 pack of herb butter
• 2 slices of toast
• salt and pepper
• Garlic granules
• oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

with vegetables, also tastes good with chicken breast fillet

Wash and halve the tomatoes, trim and dice the zucchini and bell peppers. Wash and finely chop the parsley. Crumble the toast into small pieces. Season the turkey fillets with salt and pepper and fry in oil. Then place in a baking dish and bake in the oven at 50 degrees Celsius. Lightly fry the zucchini and bell peppers in the same pan in the meat juices and add to the baking dish. Add the tomatoes on top. Leave the dish in the oven. Briefly boil the cream, yogurt and cream cheese in the pan with a little garlic and the herbs, season with salt and pepper if desired. If you like more sauce, add a little milk. Pour the sauce into the baking dish and increase the temperature to 180 degrees Celsius. Sauté the chopped parsley in the pan with a little oil and add about 3 to 4 tablespoons of herb butter and melt. Add the toast crumbs and mix into a slightly firm mass, adding a little water if necessary; it should form a paste. Spread the herb paste over the ingredients in the casserole dish and bake at 180 degrees Celsius for approximately 20 to 25 minutes. Serve with rice or spaetzle.