Pancakes filled with chicken breast

Stuffed pancakes with chicken breast - a delicious, easy-to-make recipe that combines the fluffy texture of pancakes with a savory filling of chicken, mushrooms, and cheese. This dish is perfect for a quick dinner or a hearty lunch, being a popular choice in many households. Over time, pancakes have been appreciated for their versatility, as they can be filled with various ingredients, from meat to vegetables or cheeses.

Preparation time: 30 minutes
Baking time: 10 minutes
Total: 40 minutes
Number of servings: 4

Ingredients:

For the pancake batter:
- 150 g flour
- 200 ml milk
- 200 ml sparkling water
- 2 eggs
- 2 tablespoons oil
- Salt, to taste

For the filling:
- 1 chicken breast (approximately 300 g)
- 5 mushrooms (preferably champignon or shiitake)
- 1 onion
- 2 garlic cloves
- 150 g cheese (opt for a mature cheese for a stronger flavor)
- A bunch of fresh dill
- Salt and pepper, to taste

Preparing the filling:

1. Boiling the chicken breast: Start by washing the chicken breast thoroughly under cold water. Place it in a pot with water, add a little salt and pepper, then boil for about 15-20 minutes until fully cooked. Once boiled, remove it and let it cool slightly, then cut it into cubes.

2. Preparing the mushrooms: If using fresh mushrooms, wash them well to remove any impurities. Boil them in water for about 5-7 minutes, then drain and cut them into cubes.

3. Chopping the vegetables: Finely chop the onion and crush the garlic. Mix all the chopped ingredients (chicken, mushrooms, onion, and garlic) in a large bowl.

4. Adding the cheese and dill: Grate the cheese on a large grater and add it to the filling mixture along with the finely chopped dill. Season with salt and pepper to taste. Mix everything well to combine the flavors.

Preparing the pancake batter:

1. Mixing the ingredients: In a large bowl, place the flour and make a small well in the center. Add the salt. Beat the eggs well and pour them into the well. Use a fork to incorporate the eggs with the flour, taking from the outside towards the inside.

2. Adding the milk: Once you have a thicker batter, gradually add the warm milk, mixing continuously to avoid lumps.

3. Including the sparkling water and oil: Continue to incorporate the sparkling water and oil gradually until the batter becomes smooth and fluid. Let the batter rest in the refrigerator for 15 minutes.

Preparing the pancakes:

1. Cooking the pancakes: Heat a non-stick skillet over medium heat and lightly grease it with a little oil. Pour a ladle of batter into the skillet, tilting it to distribute the batter evenly. Cook the pancake for 1-2 minutes on each side until golden. Repeat the process until you finish all the batter.

2. Filling the pancakes: Use the prepared chicken filling to fill each pancake. Place the stuffed pancakes in a greased baking dish, slightly overlapping them.

3. Final baking: Beat an egg with a pinch of salt and brush the stuffed pancakes with this mixture. Place the dish in a preheated oven at 180°C and bake for about 10 minutes until the pancakes become slightly browned and crispy.

Serving and variations:

Stuffed pancakes with chicken breast are delicious both warm and cold. They can be served alongside a fresh salad or with yogurt or sour cream sauces. An excellent combination is with a spicy tomato sauce, which will add a touch of freshness to the dish. If desired, you can experiment with alternative fillings using goat cheese and spinach or beef.

Useful tips:

- Ensure all filling ingredients are well-cooked before combining them to avoid any risk.
- Allow the batter to rest sufficiently to become more elastic, making the pancakes easier to flip.
- You can add spices like paprika or herbs to the filling to enhance the flavors.

Nutritional benefits:

This dish is rich in protein due to the chicken breast and contains vitamins and minerals from the vegetables. Additionally, mushrooms are a good source of antioxidants, and dill adds extra nutrients and flavor.

Frequently asked questions:

1. Can I use other types of meat? Yes, you can replace the chicken breast with turkey or even pork, depending on your preferences.

2. How can I make the pancakes less greasy? You can reduce the amount of oil in the batter or opt for a high-quality non-stick skillet that requires less oil.

3. Can the stuffed pancakes be frozen? Yes, you can freeze the stuffed pancakes before baking them. Make sure to wrap them well to prevent freezing.

I hope this recipe for stuffed pancakes with chicken breast will inspire you to create a tasty and satisfying dish for yourself and your loved ones. Enjoy your meal!