Piersi pokroić w kawałki, ułożyć na deseczce. z wierzchu oprószyć papryką ostrą, łagodną, chilli, pieprzem, solą. Pozostawić na kilka godzin.
Na patelni rozgrać olej rzepakowy, smażyć indyka z obu stron. Mój syna wrzuca na patelnie kilka liści laurowych, które dodają smak olejowi. Pychota!
nadesłał: Mirosław Łapka z Wałcza
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