Page title and description
Meat mains
Chicken, avocado and pesto pancake filling
Oven baked pancakes filled with chicken, avocado, cream cheese and pesto. This is a luxurious and quick dinner which is good eaten with a crisp green salad. Make with our basic pancake mix.
Ingredients
- 1 tbsp oil for frying, e.g. vegetable or sunflower
- 150g skinless chicken, about 1 good sized chicken breast, cut into thin strips
- 50ml white wine
- 1 tbsp pesto (green or red)
- 100g cream cheese
- 1 avocado, peeled, stoned and sliced
- 50ml water
- 4 pancakes
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
10 min
PT10M
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Step 1
Heat the oil in a heavy based pan, add the chicken and fry for 3-4 minutes, until just cooked through.
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Step 2
Add the wine and boil until the liquid is reduced by half.
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Step 3
Lower the heat and add the pesto, cream cheese, avocado and water.
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Step 4
Season to taste. Stir gently to melt the cheese and combine all the ingredients and check the seasoning.
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Step 5
Spoon the mixture evenly onto on half of each pancake, folding over the other half to cover.
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Step 6
Warm in a low oven for a few minutes to heat the pancakes through before serving.
