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🍽️ Cheesy Baked Chicken Pancake Rolls

831 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 500 ml milk
• 2 eggs
• 0.5 tsp salt
• butter (for frying)
• 4 chicken breast fillets (approx. 150 g each)
• 2 bell peppers (red and green)
• 1 chili pepper
• 1 shallot
• 2 garlic cloves
• 1 tbsp tomato paste
• 100 g chunky tomatoes (can)
• 100 ml poultry broth
• 1 tbsp fresh chopped parsley
• salt
• cayenne pepper
• oil (for the baking dish)
• 150 g grated cheese (e.g. Emmental)

Instructions

1. 1. Whisk the flour and milk together in a bowl until smooth.
2. 2. Stir in the eggs and salt.
3. 3. Let the batter rest for about 10 minutes.
4. 4. Fry 8 pancakes in hot butter.
5. 5. Preheat the oven to 200 degrees Celsius with top heat.
6. 6. Wash the chicken breasts and pat them dry.
7. 7. Finely chop the chicken meat.
8. 8. Wash the bell peppers, halve them, remove the seeds, and dice them finely.
9. 9. Wash the chili pepper, remove the seeds, and chop it finely.
10. 10. Peel the shallot and garlic and chop them.
11. 11. Sauté the shallot, garlic, and chili in hot oil.
12. 12. Add the chopped chicken and fry it.
13. 13. Stir in the diced bell peppers.
14. 14. Cook the mixture for 1 to 2 minutes with the tomato paste.
15. 15. Add the tomatoes and the broth.
16. 16. Simmer the filling for about 15 minutes, stirring occasionally, until it thickens.
17. 17. Fold in the parsley.
18. 18. Season the filling with salt and cayenne pepper.
19. 19. Distribute the filling evenly over the pancakes.
20. 20. Roll up the pancakes tightly.
21. 21. Place the rolls in a greased ovenproof pan or dish.
22. 22. Sprinkle the rolls with cheese.
23. 23. Bake the rolls for about 10 minutes until the cheese is golden brown.

Nutrition per serving

• kcal: 831
• Protein: 73 g · Fett/Fat: 34 g · Carbs: 57 g