Turkey breast seasoned brandy and almonds

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  • Peru: 10 fillets of the chest (more or less 1 pound)
  • Juice the peach: 3 tablespoons
  • Olive oil: 3 tablespoons
  • Sauce: 1 tablespoon
  • Brandy: 3 tablespoons
  • Herb (basil, parsley, rosemary and sage) sting: ½ teaspoon
  • Almond peeled: 1 teaspoon
  • Salt: taste.
  • Pepper: taste.
  • Garlic: 2 teeth as well pureed


Rinse the fillets, dry with paper towel, remove the shavings, chips, cut into strips and put in a bowl. Season with garlic, olive oil (book 1 tablespoon), brandy, juice, peach, the sauce, herbs, salt and pepper.

Mix well, cover the bowl with plastic wrap and bring to the refrigerator for 15 minutes to rest. Meanwhile, cut the almonds in chips fine and toast in a large frying pan, stirring constantly. Remove and set aside.

In the same frying pan, heat the olive oil reserved, join the chest straps of peru and fry until golden brown. Then sprinkle the meat with the spice and return to the heat until boiling. Hit the salt and add the almonds. Remove from heat and serve.

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