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chicken pancake

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By

@pollystefany_

View in original language

(Português)

40 min(s)

5 servings

Ingredients

• Egg | 1 unit(s)
• Milk | 1 cup
• Wheat flour | 1 cup
• unsalted butter | 2 tablespoon
• Salt | 1/2 teaspoon
• Oil | 1 tablespoon
• Chopped small onion | 1/2 unit(s)
• Large, bone-in, skinless chicken breast, cooked and shredded (350 g already cooked and shredded) | 1 unit(s)
• Tomato Extract | 3 tablespoon
• Boiling water | 350 ml
• Chopped Parsley | 1/2 tablespoon
• Corn | 1/2 can(s)

Recipe

1. PASTA: In the blender cup, place the egg, milk, wheat flour, butter and salt.
2. Beat on medium power, quickly, until obtaining a smooth and homogeneous mixture.
3. Take a medium skillet, greased with a thread of oil, to the low fire, cover the surface with a small ladle of the dough and leave for 1 minute, or until the sides come loose.
4. Flip with a spatula and leave for another 1 minute. Fry the rest of the dough, replenishing the oil in the skillet when necessary, set aside.
5. FILLING: In a pan, add the oil and heat over high heat.
6. Add the onion and sauté quickly. Add the shredded chicken and fry for 5 minutes, or until golden.
7. Add the tomato paste and Let it cook on medium heat, with the pan semi-covered, for 5 minutes.
8. Add the corn and parsley, mix well and remove from the heat. Distribute the stuffing on one end of each dough, roll them up and arrange on a platter.
9. Then serve with your favorite sauce.

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