spicy chicken pancakes
How to make spicy chicken pancakes recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
2 tablespoons butter, plus extra for greasing
300 g (10 oz) baby chestnut mushrooms, sliced
6 spring onions, finely sliced
2 garlic cloves, crushed
1 tablespoon hot curry powder
1 red chilli, deseeded and sliced
500 g (1 lb) pot four cheese sauce
300 g (10 oz) baby spinach leaves
2 ready-cooked chicken breasts, shredded
4 tablespoons chopped fresh coriander
8 shop-bought savoury pancakes, thawed if frozen
50 g (2 oz) Parmesan cheese, grated
salt and pepper
mixed salad, to serve
Method:
Heat the butter in a large frying pan, add the mushrooms, spring onions, garlic, curry powder and red chilli and cook over a high heat for 4–5 minutes, stirring frequently, until the mushrooms are softened.
Stir in half of the cheese sauce and heat until just bubbling. Add the spinach and cook for 1 minute or until just wilted. Remove from the heat, stir in the chicken and coriander and season.
Place 1 pancake on a clean work surface and spoon one-eighth of the mushroom and spinach mixture down the centre. Carefully roll the pancake up and put into a shallow greased gratin dish. Repeat with the remaining pancakes.
Drizzle the remaining cheese sauce over the pancakes, sprinkle with the Parmesan and seasonto taste. Cook under a preheated medium-hot grill for 3–4 minutes or until piping hot and golden. Serve with a mixed salad.
For chicken, mushroom & spinach salad with spicy yogurt dressing:
Put 4 shredded readycooked chicken breasts, 200 g (7 oz) baby spinach leaves and 200 g (7 oz) thinly sliced button mushrooms in a salad bowl. Mix together 300 ml (½ pint) natural yogurt with 1 tablespoon mild curry powder, 2 tablespoons chopped fresh coriander and the juice of 1 lemon in a bowl, then season. Drizzle over the salad, toss to mix well and serve. Total cooking time 10 minutes.
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| spicy chicken pancakes |
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