Pancake Chicken Rolls with Melted Cheese

Ingredients

• 250 g flour
• 500 ml milk
• 2 Eggs
• 0.5 tsp Salt
• butter (for frying)
• 4 chicken breast fillets (about 150 g each)
• 2 bell peppers (red and green)
• 1 chili pepper
• 1 Shallot
• 2 Garlic cloves
• 1 tbsp Tomato Paste
• 100 g diced tomatoes (canned)
• 100 ml poultry broth
• 1 tbsp freshly chopped parsley
• Salt
• Cayenne pepper
• oil (for the baking dish)
• 150 g grated cheese (e.g., Emmental)

Instructions

1. 1.

   In a bowl whisk flour into milk until smooth. Beat in eggs and salt, then let rest for about 10 minutes before cooking eight pancakes in hot butter.

2. 2.

   Preheat oven to 200°C with top heating.

3. 3.

   Wash, pat dry, and finely chop the chicken breasts. Wash, halve, deseed, and dice bell peppers. Wash, deseed, and finely chop chili pepper. Peel and mince shallot and garlic. Sauté all with chili in hot oil. Add chicken, brown, then stir in bell pepper cubes. Cook with tomato paste for 1–2 minutes, add tomatoes and broth, simmer while stirring occasionally for about 15 minutes until thickened. Finish by adding parsley and seasoning with salt and cayenne pepper.

4. 4.

   Spread the filling on pancakes, roll them up, and place in an oiled oven‑proof pan or dish. Sprinkle cheese over top and bake in the oven for about 10 minutes until golden brown.