Camembert-stuffed turkey breasts with proscuitto

Rich and cheesy, Frank Bordoni's indulgent turkey breast recipe is contrasted with the refreshing bite of crisp chicory
By Frank Bordoni
Camembert-stuffed turkey breasts with proscuitto
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the turkey

  • 2 x 175 g turkey escalope
  • 225 g camembert
  • 2 slices Parma ham
  • 2 tbsp extra virgin olive oil

For the chips

  • 1 large sweet potatoes
  • 2 tbsp olive oil
  • pepper

For the chicory

  • 1 tbsp olive oil
  • 1 chicory, roughly chopped
  • 1 tsp Dijon mustard
  • 1/2 lemon, juice only
  • pepper


1. Preheat the oven to 180C/gas 4. Beat the escalopes with a mallet until about 0.25cm thick. Place a wedge of camembert cheese in the centre of each escalope and roll the meat around the filling.

2. Wrap the filled breasts with the Parma ham, rub with olive oil and bake in the oven for 25-30 minutes, until the chicken is tender.

3. Cut the sweet potato into fat chips and rub with olive oil, salt and pepper. Place on a baking tray and cook, alongside the chicken, for about 20 minutes.

4. Heat the olive oil in a frying pan set over a medium heat. Add the chicory and fry for about 3-5 minutes. Stir in the mustard and finish with a squeeze of lemon juice and sprinkling of salt and pepper.

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