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Chicken & pesto roll-ups

Chicken & pesto roll-ups

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Rating: 4 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • 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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal730
fat44g
saturates24g
carbs38g
sugars0g
fibre2g
protein48g
salt2.08g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.)

  • STEP 4

    Bake, uncovered, for 30 minutes until the sauce is bubbling and golden. Serve with a green salad.

Goes well with

Recipe from Good Food magazine, March 2003

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Overall rating

Rating: 4 out of 5.13 ratings
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