Oven Baked Chicken and Mushroom Pancakes
2021-10-18- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner, Easy
- Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
-
Calories
237.4 -
Carbohydrates
23.0 g -
Cholesterol
117.8 mg -
Fat
7.9 g -
Fiber
1.2 g -
Protein
2.5 g -
Saturated Fat
1.8 g -
Serving Size
1 -
Sodium
1,045.8 mg -
Sugar
1.0 g -
Trans Fat
0 g -
Unsaturated Fat
1.9 g -
Potassium
285.9 mg
Oven baked chicken and mushroom pancakes. Pancakes with cooked chicken and mushrooms baked in a halogen (turbo) oven. Very easy and healthy. More delicious Turbo Oven Recipes
Oven Baked Chicken and Mushroom Pancakes
Ingredients
- olive oil
- 1 yellow onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- 2 sticks of celery, finely chopped
- 1/3 cup (80 g) mushrooms
- 10 oz (300 g) boneless and skinless chicken, cooked and chopped
- 1 cup (250 g) cream cheese
- 1/2 cup (125 ml) milk
- 1/2 teaspoon dried tarragon
- 6-8 pancakes
- 1 jar tomato pasta sauce
- 1 oz (30 g) grated Parmesan cheese
- freshly ground black pepper
Method
Step 1
In a saute pan, heat olive oil. Add onion, garlic, celery, and mushrooms. Cook, stirring, over medium-high heat until they are starting to soften.
Step 2
Add chicken and cook for a further 2-3 minutes. Stir in cream cheese, milk, tarragon, and black pepper. Remove from the heat and set aside.
Step 3
Layout pancakes, one at a time. Spoon a line of chicken mixture across one side of pancake and roll into a sausage. Arrange each rolled pancake in a greased ovenproof dish.
Step 4
Pour over tomato sauce and sprinkle with grated Parmesan cheese.
Step 5
Preheat turbo oven to 400 F (200 C). Bake in preheated oven for 25 minutes.
Step 6
Remove baked chicken and mushroom pancakes. Serve hot with green salad.