Oven Baked Chicken and Mushroom Pancakes

oven baked chicken and mushroom pancakes
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

    237.4
  • Fat

    7.9 g
  • Saturated Fat

    1.8 g
  • Polyunsaturated Fat

    1.9 g
  • Cholesterol

    117.8 mg
  • Sodium

    1,045.8 mg
  • Potassium

    285.9 mg
  • Carbohydrate

    23.0 g
  • Fiber

    1.2 g
  • Sugars

    1.0 g
  • Protein

    2.5 g

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.

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