Pancakes filled with chicken and spinach

Recipe from: 9/1/1998 12:00:00 AM
Ingredients 17
Servings 2
Time 30 min

Ingredients

  • 5
    ready-made pancakes
  • SAUCE
  • 30
    g
    butter
  • 30
    ml
    flour
  • 600
    ml
    milk
  • 25
    ml
    freshly grated Parmesan
  • salt and freshly ground pepper
  • FILLING
  • 25
    ml
    oil
  • 1
    onion, chopped
  • 4
    chicken breast fillets, cubed
  • 200
    g
    spinach, cooked and drained
  • 6
    marinated sun-dried tomato halves, chopped
  • 3
    ml
    freshly grated nutmeg
  • 10
    ml
    lemon juice
  • 250
    g
    low-fat smooth cottage cheese
  • tossed salad, to serve
 

Method

30 min
 
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
 

Read more on: bake
 

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