Wicklewood's Chicken and Mushroom Pancake Pillows (Gluten Free) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a great dish for leftovers, I always have a pile of gluten free pancakes ready in the freezer, besides, pancakes are so easy to whip up. It tastes just as good with turkey, and for a dinner party or evening meal you could always add a little white wine to the mushrooms while cooking. Ingredients:
8 gluten free pancakes |
6 button mushrooms, sliced |
1 tablespoon butter |
1 lb cooked chicken breast, diced |
8 ounces cream |
6 ounces cheddar cheese, grated |
2 tablespoons chives, finely chopped |
seasoning |
Directions:
1. Preheat oven to 180c.
2. In a frying pan, cook the mushrooms in the butter until soft.
3. Add all remaining ingredients, except the pancakes.
4. Mix well and place 2 tablespoon of the mixture in the centre of each pancake and roll up to enclose the filling.
5. Arrange in a shallow baking dish, covering with any remaining chicken mixture.
6. Bake for 15 mins, serve warm with salad or steamed vegetables.
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