If you're sick of pasta and potatoes, try these cheesy chicken pancakes - ideal for a family supper

Recipe uploaded by

Good Food

 8 ratings

Recipe by Good Food

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 1 hr

Ready in about an hour

Ingredients

• 25.0g butter
• 25.0g plain flour
• 600.0ml milk
• 50.0g grated fresh Parmesan
• 100.0g Gruyère
• 6.0 tbsp pesto
• 8 pancakes (see recipe link below)
• 2 cooked skinless, bonelesschicken breasts , shredded
• 285g jar artichoke hearts in oil, drained and quartered if necessary

• 

  1. Preheat the oven to 200C/gas 6/fan 180C. Put the butter, flour and milk in a pan and whisk over a medium heat until the mixture boils and thickens. Reduce the heat and simmer for 5 minutes. Remove from the heat, stir in the Parmesan and half the gruyère and season with salt and ground black pepper.
  2. Pour one third of the sauce into a bowl and stir in the pesto. Lay out the pancakes and spoon a dollop of sauce in the centre of each one. Top with the chicken and artichokes then fold in the sides of the pancakes and roll them up.
  3. Arrange the pancakes in a single layer in a buttered large shallow baking dish (about 25 x 30cm) and pour over the remaining sauce. Scatter with the rest of the gruyère. (If making ahead, cool, cover and chill for up to a day, or freeze for up to a month.)
  4. Bake, uncovered, for 30 minutes until the sauce is bubbling and golden. Serve with a green salad.

  Per serving

  730 kcalories, protein 48.0g, carbohydrate 38.0g, fat 44.0 g, saturated fat 24.0g, fibre 2.0g, salt 2.08 g