Chicken & pesto roll-ups

Chicken & pesto roll-ups

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(12 ratings)

Prep: 1 hr Ready in about an hour

Easy

Serves 4
If you're sick of pasta and potatoes, try these cheesy chicken pancakes - ideal for a family supper

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal730
  • fat44g
  • saturates24g
  • carbs38g
  • sugars0g
  • fibre2g
  • protein48g
  • salt2.08g
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Ingredients

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g plain flour
  • 600ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g grated fresh Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 100g Gruyère

    Gruyère

    groo-ee-yeah

    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 6 tbsp pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 8 pancakes (see recipe link below)
  • 2 cooked skinless, boneless chicken breasts, shredded
  • 285g jar artichoke hearts in oil, drained and quartered if necessary

Method

  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.

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Comments, questions and tips

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Comments (9)

wendykr's picture
0

First of all, 50g each of flour and butter and a pint of milk for a basic béchamel, otherwise you'll end up with a bland milky soup instead of cheese sauce, like my poor niece did when trying to cook this. Cue me having to come to the rescue with cornflour, more butter and a whisk! We got through it in the end (added a few chopped Peppadew to liven things up), and whilst the flavours works, it was v soggy and SWIMMING in fat. Erk. Someone needs to adjust this recipe and fast.

emmetn's picture
3

Delicious! Made this for my girlfriend on pancake day and after one bit she said she thought it was the nicest thing i'd ever made. I wouldn't got that fa personally but it was very nice, pretty easy to make and tasted great, quite different. I know what people mean about it being stodgy but that's because pancakes are quite stodgy; you could make it with pasta instead if you wanted and it would still be great. I will definitely be making this again.

flo_2002uk's picture
5

after reading some of the comments I only used 300mls of milk in the sauce and it wasn't at all sloppy, the chicken I cooked on my george forman grill as always so the outer was crispy which gave it some substance, I got a resounding thumbs up for a pancake night with a difference and asked if I'd make them again sometime, the only downer was the pancakes stuck to the bottom of the pyrex dish I cooked them in :-((((

jennahead's picture
5

We've made this lots of times, adding roasted peppers, chicken and whatever else comes to hand! Lovely! And a nice change. Definitely one to have with a nice salad though.

nuffinbuttrouble's picture
4

I think the recipe suggests far too much sauce. I just used a spoonful of the sauce on top on each pancake so that the top crisped up in places. It was lovely but I wouldn't fancy dredging it with all that sauce, would be very soggy.

foxrocks's picture
3

Agree with Katherine - the flavour was nice but the texture was all a bit too stodgy.

thesteynings's picture

very easy to cook but i found the texture rather unappealing, it was all to musshy with the pancakes. Although the pancakes are being used for an alternative to pasta or potatoes i think they would be much more appropriate

lyndsey_allison0506's picture
4

Fantastic romantic meal along with the chocolate souffles. It definitely needs some salad to break it up as the taste is delicious but very intesne. Would definitely make for a special occasion again!

simon's picture
3

This was reasonably easy to make but ultimately a bit bland. Definitely needed a good salad to go with it to make it interesting.

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