Pancakes with Chicken, Spinach and Dried Tomatoes
Serves 2 // 20 minutes.
Ingredients:
- 80g oatmeal
- 2 eggs
- 100 ml of cow’s milk
- 200g chicken
- 50g sandwich creamy cheese
- 30g of dried tomatoes
- 100g spinach
- 10 ml of rapeseed oil
- 100ml of natural yogurt
- 10g of garlic
- salt, pepper, herbes de Provence
Directions:
- Blend oatmeal.
- Eggs, milk, blended oats mix to a smooth mass with a pinch of salt, pepper, and herb de Provence.
- From the resulting mass, fry pancakes into 5 ml of rapeseed oil.
- Cut the chicken into small cubes, marinate in spices: salt, pepper, marjoram, and sweet pepper.
- Fry it on the remaining oil.
- In the end, add chopped dried tomatoes and fresh spinach.
- Put under cover until the spinach fades.
- Remove the lid and add the cream cheese, stirring constantly.
- Fill up pancakes with stuffing and wrap it in a roll.
- Prepare garlic sauce with natural yogurt, garlic, and herbs de Provence.
- Pancakes serve with sauce.
Nutrition Facts (per serving):
- Kcal: 504 kcal
- Protein: 39.83 g
- Fat: 22.42 g
- Carbohydrates: 38.44 g
- Fiber: 6.21 g
- Na: 770.12 mg
- K: 1347.95 mg
- Ca: 186.24 mg
- P: 668.46 mg
- Mg: 157.87 mg
- Fe: 6.19 mg
- Zn: 3.65 mg
- Vit A: 594.5 ug
- Vit D: 0.96 ug
- Vit E: 3.26 mg
- Vit B1: 0.41 mg
- Vit B2: 0.76 mg
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