Juicy, baked low-carb turkey breast

Ingredients for 4 servings:

• 400 g turkey steak(s), mini, or turkey breast
• 200 g tomatoes, chopped, from the can
• 1 garlic clove(s)
• 50 g sour cream
• 50 g sour cream (herbal sour cream)
• 100 g cherry tomatoes or date tomatoes
• 100 g feta cheese
• 2 tsp vegetable stock, instant
• some salt and pepper
• some basil leaves or oregano leaves
• 1 tbsp olive oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Rinse the mini steaks under running water and dry them on kitchen paper. Briefly sear the meat in a pan with the oil on both sides until it begins to brown but is not yet cooked through. Remove the pan from the heat. In a casserole dish, mix the canned tomatoes with the sour cream, chopped garlic, vegetable bouillon powder, salt, and pepper. Place the mini steaks on top of the tomato sauce. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Slice the cherry tomatoes or date tomatoes and arrange them on top of the meat. In a bowl, mash the feta with a fork until crumbly. Season the cheese with pepper and chopped basil or oregano, sprinkle over the tomatoes, and press down lightly. Bake the casserole in the upper third of the oven for 15-20 minutes. Cooking in the oven instead of in a pan keeps the meat moist.