Fishing, hunting or just taking a walk through the woods – if it’s related to the outdoors, O’Neill Williams will usually be found there. “I've been fortunate for over thirty years to be able to share my passion for the outdoor lifestyle on television and radio. The highlight of these shows are always the 'Outdoor Cooking on the Big Green Egg' segments, where we cook the best wild game recipes you've ever tasted. Remember, “If you’re too busy to go fishing or hunting, you’re just too busy!”
Ingredients
- 2 egg whites
- 1 Tbsp water
- ½ cup Italian-seasoned dry bread crumbs
- 2 Tbsp freshly grated Parmesan cheese
- 1 lb boneless turkey breast fillets (chicken can be used)
- 1 cup Italian-flavored tomato sauce
- 1 cup shredded mozzarella cheese
Instructions
Method: Indirect baking
Equipment: 13 x 9-inch baking pan
- Set the EGG for indirect cooking at 400°F/204°C.
- In a shallow bowl, beat the egg whites with water.
- In another shallow bowl, combine the bread crumbs and Parmesan cheese.
- Dip each turkey fillet into the egg white mixture, then dredge in the bread crumb mixture.
- Place the breaded turkey fillets in a 13 x 9-inch baking pan.
- Place the pan on the cooking grid and bake for 30 minutes.
- Pour the tomato sauce evenly over the turkey and top with shredded mozzarella cheese.
- Bake for an additional 5 minutes or until the turkey is cooked through and the cheese is melted.
- Serve warm and enjoy!
