Looking for a simple and tasty chicken breast recipe for a change on the week’s menu? Check out this suggestion of creamy chicken pancakes prepared step by step that pleases the whole family!
How can you not like chicken pancakes? This is a classic recipe, very tasty for everyday life and that is part of our childhood memories. We show you how to make pancakes stuffed with very creamy chicken, a delight that includes cream cheese, sweet corn, tomato sauce and olives, among other ingredients that contribute to making the filling even tastier! See below the step-by-step photos of this chicken cheese pancake recipe and try it out soon.
Ingredients for making chicken pancake with cream cheese:
1½ cups of milk (360 millilitres)
1 tablespoon of margarine
½ cup cornstarch
1 cup of wheat flour (140 grams)
1 teaspoon of salt
½ tablespoon of dry yeast
For the filling:
500 grams of chicken breast
100 millilitres of the cooking water for chicken
4 tablespoons of cream cheese (full spoons)
1 chopped onion
½ sachet of tomato sauce
5 tablespoons of chopped olives
5 tablespoons of drained sweet corn
5 tablespoons of chives
1 tablespoon of paprika
2 garlic cloves
½ chicken broth tablet
150 grams of grated mozzarella
Amount per serving
% Daily Value*
Total Fat 28.6g 37%, Saturated Fat 11.4g 57%, Cholesterol 220mg 73%, Sodium 2227mg 97%, Total Carbohydrate 91.4g 33%, Dietary Fiber 6.3g 22%, Total Sugars 27.9g, Protein 65.4g, Vitamin D 7mcg 37%, Calcium 620mg 48%, Iron 7mg 37%, Potassium 1639mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to make a chicken pancake with cheese:
Start with the filling: Season the chicken with black pepper, paprika and garlic.
Put a little oil in a pressure cooker and cook. Add the chicken and cook until golden.
Tip: At this stage, the chicken doesn’t need to cook on the inside, just brown on the outside.
Add half a cube of chicken stock and add water until almost covered. Cook on pressure for 10 minutes (count the time after the pan starts to sizzle).
After the previous step, remove the chicken from the pan, shred and reserve 100 ml of the cooking broth.
Continue preparing the chicken stuffing for the pancake: in another pan over medium heat, saute the onion well chopped with a little oil.
When the onion is golden, add the shredded chicken and the remaining ingredients for the filling (tomato sauce, cream cheese, water, olives, corn and chives). Bring to a boil over low heat until it forms a very creamy filling, as shown in the photo, and turn off. In the end, adjust the salt if needed.
For the chicken pancake batter, beat all the ingredients (except the yeast) until very consistent. You can use the mixer or blender to blend.
Finally, add the yeast and beat gently, just to mix. The pancake batter is very liquid, as shown in the photo.
Tip: Be careful not to overdo the flour as this can make your dough heavy and thick.
Grease a skillet with a little margarine and let it heat up. Once it’s hot, add half a ladle of dough right in the centre of the pan and make a circular motion to spread it over the entire surface.
Once the edges start to lift, it’s time to turn the pancakes with the aid of a spoon.
To fill the pancake with chicken, place 2 tablespoons of the filling on one edge and roll it like a roulade.
Arrange all pancakes in a glass baking dish, cover with a little filling and sprinkle with grated mozzarella. Bake for 10 minutes or until cheese is melted.
And that’s the result of the simple chicken pancake! So light and thin that it’s impossible to resist! everyone will love this dish! Try it at your home and tell us what you think. Enjoy your food!
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