• 2servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, C, D, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 150g chicken mini fillets or 1 large chicken breast

  2. approx 6 heaped tabs ricotta

  3. 4 pancakes

  4. 1 clove garlic, crushed

  5. 1/2 onion, finely chopped

  6. 1 level tabs finely grated lemon rind

  7. pinch fresh chopped thyme

  8. seasoning

  9. large knob butter

  10. good glug white wine

Instructions Jump to Ingredients ↑

  1. Mix together the ricotta, lemon and a little seasoning and set aside.

  2. Slice the chicken thinly. Heat some olive oil a fry pan over medium heat and add the chicken. Cook stirring well until cooked through. Add the onion and cook for a few mins until softened. Add the garlic, seasoning and thyme. Mix well.

  3. Add to the ricotta mixture. Divide the mixture into 4. Dollop a portion onto the centre of a pancake and roll up. Repeat with remaining pancakes.

  4. Lay the pancakes side by side in a baking dish and heat through for 10-13 mins in a moderate oven.

  5. A few mins before ready to serve - in the same fry pan used, add the wine and de-glaze the pan scraping up any flavours. Bring to the boil, reduce heat to low and add the butter. Melt, mix and season.

  6. Pour sauce over the pancakes and serve.


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