MMMMM----------------FOR THE FILLING AND TOPPING--------------------- 300 g Skinned chicken breast 600 ml + 2 Tbsp chicken stock 1 Tender leek; cleaned and -finely ; sliced Light flavoured oil; -(canola, peanut or ; extra light olive ; oil) 1 tb Cornflour Salt and pepper to season 1 tb Grated parmesan cheese 1 tb Breadcrumbs Make up a pancake batter by mixing the two flours with the eggs, then add the milk and water. Stir well but dont overwork the mixture or the pancakes will be tough. Allow to stand for half an hour to allow the starch grains to swell. Gently poach chicken breasts in the 600ml stock until cooked (about 10 minutes). In another pan, poach leek slices in remaining two tablespoons of stock and a teaspoon of oil for 10 to 15 minutes to soften. If it starts to stick add more stock. Cook pancakes, preferably in non-stick pan with a little oil (which provides texture and allows the pancakes to brown well). Dont be alarmed if the first couple stick. They usually do for me! Pile pancakes up and continue until all are cooked. Remove chicken from stock and keep stock simmering to reduce it. Cut chicken into small pieces. Make sauce by mixing cornflour with a tablespoon of cold water and slowly, a spoon at a time adding the reduced stock to it. Continue until all stock has been added. You should have a sauce the consistency of smooth custard. If its too thick add a little milk. If its too thin reduce it over medium heat. Divide sauce into two lots. Mix half with the chicken and leek and season to taste. Put a spoonful of mixture onto pancake and wrap or roll up. Place pancakes in row on greased baking dish. Top with remaining sauce. Sprinkle with parmesan cheese and breadcrumbs. Brown in hot oven for 10 minutes or so. If making the dish in advance and refrigerating, cook in moderate oven for 30 minutes before increasing temperature and browning. Leftover potential: Poor. Per serving: 38 Calories (kcal); 3g Total Fat; (61% calories from fat); 3g Protein; trace Carbohydrate; 94mg Cholesterol; 52mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 117 (31%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 528.8mg||163 %|
|Sodium 414.3mg||14 %|
|Potassium 231mg||6 %|
|Total Carbohydrate 43.5g||13 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 42g|
|Protein 21.5g||31 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 382
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!