Pesto Pancakes Recipes

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CHICKEN & PESTO ROLL-UPS

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

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 9



Chicken & pesto roll-ups image

Steps:

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

Nutrition Facts : Calories 730 calories, Fat 44 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 38 grams carbohydrates, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 2.08 milligram of sodium

25g butter
25g plain flour
600ml milk
50g grated fresh parmesan
100g gruyère
6 tbsp pesto
8 pancakes (see recipe link below)
2 cooked skinless, boneless chicken breasts , shredded
285g jar artichoke hearts in oil, drained and quartered if necessary

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