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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A creamy chicken filling flavored with bacon and leeks, then wrapped in tender potato pancakes, this hearty recipe is light but also filling and fabulous. Ingredients:
1 medium potato, peeled and grated |
1-1/2 cups fat-free milk |
1 cup king arthur unbleached all-purpose flour |
3/4 cup mashed potato (made with fat-free milk) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
filling: |
2 bacon strips, chopped |
2 cups sliced fresh mushrooms |
1 medium leek (white portion only), chopped |
1/4 cup half-and-half cream |
2 tablespoons king arthur unbleached all-purpose flour |
3/4 cup fat-free milk |
2 cups cubed cooked chicken breast |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry. In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper. Let stand for 20 minutes.
2. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Add mushrooms and leek; cook until tender. Gradually add cream. Whisk together flour and milk; add to pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the chicken, salt and pepper; heat through. Remove from the heat and keep warm.
3. Coat another large nonstick skillet with cooking spray; heat over medium heat. Pour 3/4 cup batter into center of skillet; lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 2-3 minutes longer. Remove and keep warm. Repeat with remaining batter, coating skillet with cooking spray as needed.
4. Spoon filling onto pancakes. Yield: 4 servings.
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