Pancakes filled with chicken and spinach

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2 servings Prep: 30 mins, Cooking: 30 mins
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By Food24 November 03 2009
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Ingredients (15)

5.00 ready-made pancakes
SAUCE
30.00 g butter
30.00 ml flour
600.00 ml milk
25.00 ml parmesan cheese — grated
salt and freshly ground black pepper
FILLING
25.00 ml oil
1.00 onion — chopped
4.00 chicken breast fillets — cubed
200.00 g spinach — cooked
6.00 sun-dried tomatoes — marinated and chopped
3.00 ml nutmeg — whole, freshly grated
10.00 ml lemon juice
250.00 g cottage cheese — smooth, low-fat
green salad — to serve
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Method:

SAUCE: Heat the butter in a saucepan until melted. Stir in the flour and cook for 30 seconds. Add the milk gradually and stir over a medium heat, until sauce is thick ad smooth. Add the grated Parmesan and season to taste. Set aside. FILLING: Heat the oil in a saucepan and sauté the onion until soft. Increase the heat, add the chicken and stir-fry for 2 minutes. Place the chicken and onions into a bowl and mix in the remaining filling ingredients and half of the cheese sauce. Season to taste. Divide the filling between the pancakes, roll up and place in a greased ovenproof dish. Pour the remaining sauce over the pancakes and bake in a preheated oven for 15-20 minutes until golden. Serve with tossed salad.
Serves: 2
Preparation time: 30 minutes
Cooking time: 30 minutes
Oven temperature: 200 ºC



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