Chicken and pepper pancakes with tomato and basil sauce

Recipe from: 5/1/2001 12:00:00 AM
Ingredients 13
Servings 1
Minutes 20 minutes


Serving Change
  • 100
    white bread flour
  • 1
    large egg
  • 300
  • 15
    sunflower oil
  • 30
    olive oil
  • 2
    cloves garlic, crushed
  • 4
    chicken breast fillets, cut into strips
  • 1
    green pepper, cut into strips
  • 500
    strained, crushed tomatoes
  • 60
    freshly chopped basil
  • salt and pepper


20 minutes
1. PANCAKES: Place the flour, egg, milk and 5 ml sunflower oil in a food processor and blend until smooth. 2. Heat a little of the remaining sunflower oil in a non-stick pan. Add a ladleful of pancake batter and swirl the pan to make an even layer. After one minute, turn pancake over and cook the other side. Remove from the pan and repeat with remaining pancakes. Stack pancakes on a plate. Cover with a dishcloth and place in warming drawer. 3. FILLING: Heat half the olive oil and add 1 clove of garlic, the chicken and the pepper strips. Fry over a high heat for two minutes, until chicken is just cooked. Stir in 100 ml of the crushed tomatoes and half the basil. Remove from the pan and set aside. 4. Heat remaining olive oil in the saucepan and add garlic. Stir in the remaining crushed tomatoes and basil. Simmer for 10 minutes, then season to taste with salt and plenty of freshly ground black pepper. 5. TO SERVE: Spoon filling onto each pancake and roll up to enclose the filling. Serve topped with a generous spoonful of basil and tomato sauce.

Read more on: poultry  |  shallow-fry


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