chicken pancake

Name: chicken pancake
Prep time: 40 min
Total time: 40 min
Yield: 5 Porções
Ingredients: 1 unit(s) Egg; 1 cup Milk; 1 cup Wheat flour; 2 tablespoon unsalted butter; 1/2 teaspoon Salt; 1 tablespoon Oil; 1/2 unit(s) Chopped small onion; 1 unit(s) Large, bone-in, skinless chicken breast, cooked and shredded (350 g already cooked and shredded); 3 tablespoon Tomato Extract; 350 ml Boiling water; 1/2 tablespoon Chopped Parsley; 1/2 can(s) Corn

@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

PASTA: In the blender cup, place the egg, milk, wheat flour, butter and salt.

Beat on medium power, quickly, until obtaining a smooth and homogeneous mixture.

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.

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.

FILLING: In a pan, add the oil and heat over high heat.

Add the onion and sauté quickly. Add the shredded chicken and fry for 5 minutes, or until golden.

Add the tomato paste and Let it cook on medium heat, with the pan semi-covered, for 5 minutes.

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.

Then serve with your favorite sauce.

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