Pancakes with chicken, cheese and asparagus

Votes: 31

Photo of the dish: Antonis Achilleos

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 405, total fat 24 G., saturated fats G., proteins 26 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.

Pancakes with chicken, cheese and asparagus - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp (45 g) butter, plus more for greasing the pan
2.5 cups finely chopped grilled chicken
1.5 tbsp. ricotta cheese or cottage cheese
3/4 cup grated Parmesan cheese, plus more for sprinkling
1/4 cup chopped fresh herbs (parsley, dill, chives or mint)
Coarse salt and freshly ground pepper
8 fried pancakes (approximately 23 cm in diameter)
1 shallot, sliced
220 g asparagus, tough stems removed, cut into large pieces
3/4 cup lightly salted chicken broth
1 teaspoon finely grated lemon zest

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pancakes, grilled chicken, cheese, asparagus, shallots, lemon zest, ricotta cheese, Parmesan cheese, cottage cheese, dill, parsley, chives, mint

Cooking the dish according to the recipe:

Preheat oven to 220°C. Grease a baking dish with butter. In a bowl, combine chicken, ricotta, 1/2 cup Parmesan, 3 tablespoons herbs, 3/4 teaspoon salt, and 1/2 teaspoon ground pepper.

Place 1/4 cup of filling on each pancake, roll into a log and place in the prepared pan, seam side down. Cover the pancakes with foil and bake for 15 minutes, until filling will not warm up completely.
Meanwhile, melt 3 tablespoons (45 g) butter in a skillet. Add the shallots and cook until the onions begin to soften, about 1 minute.

Add the asparagus and continue cooking for another 3 minutes. Add the chicken broth, lemon zest, and the remaining 1 tablespoon of herbs and simmer until the sauce thickens slightly, about 2 minutes. Stir in the remaining 1/4 cup of Parmesan cheese and season with salt and pepper.