Turkey Breast with Dried Apricots & Pancetta

Preparation info

  • Serves


    • Difficulty


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is my sister-in law, Luisa’s. Her kids loved this kind of thing when they were young. You can also make it with two chicken breasts, making two smaller bundles.


  • 500 g(1 lb2 oz) turkey breast in one slice, less than 1 cm(½ inch ) thick
  • 9 dried apricots
  • 9 thin slices unsmoked pancetta
  • 1 egg
  • 2 tablespoons plain (all-purpose) flour
  • 2 tablespoons fine polenta
  • 4 tablespoons olive oil
  • 180 g( oz) large french shallots, peeled and quartered lengthways
  • 3 tablespoons white wine


Heat the oven to 180°C (350°F/Gas 4) and lay the turkey breast flat on a board. Roll up each apricot in a slice of pancetta and sit them in a line along one long side of the turkey breast. Roll up the turkey and stitch the seam closed with a few metal skewers or toothpicks.

Break the egg into a large flat dish and whip with salt and pepper. Soak the turkey roll in the egg for 5 minutes or so, turning it over so that it is well coated. Hold it up so that the excess egg drips off and then pat the flour all over it. Dip it again in the egg, covering it well, then pat with the polenta, making sure that it is covered everywhere.

Heat half the oil in a non-stick frying pan and fry the turkey roll over medium heat to seal the crumbs. Turn over very gently, but only when the polenta crust is lightly golden and has set or it will stick to the pan and come away.

Put the shallots in a baking dish and drizzle with the wine and the remaining oil. Toss the shallots to coat them well and then put the turkey on top. Put in the oven for 40–50 minutes, turning the turkey when the top is golden and shuffling the shallots. Once the wine has almost evaporated, add about 3 tablespoons of water and finish cooking. Serve in slices with some shallots on the side and the pan juices spooned over the top.