Name: Chicken & pesto roll-ups
Prep time: 1 h
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 25g butter; 25g plain flour; 600ml milk; 50g grated fresh parmesan; 100g gruyère; 6 tbsp pesto; 8 pancakes (see recipe link below); 2 cooked skinless, boneless chicken breasts shredded; 285g jar artichoke hearts in oil, drained and quartered if necessary

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Chicken & pesto roll-ups

Chicken & pesto roll-ups

Good Food team

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Serves 4

Easy

Prep: 1 hr

Ready in about an hour

A star rating of 3.7 out of 5.13 ratingsRate

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If you're sick of pasta and potatoes, try these cheesy chicken pancakes - ideal for a family supper

Freezable

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Classic pancakes

A star rating of 4.2 out of 5.54 ratings

Ingredients

Nutrition

Units:

MetricUS

25g butter
25g plain flour
600ml milk
50g grated fresh parmesan
100g gruyère
6 tbsp pesto
8 pancakes

(see recipe link below)
2 cooked skinless, boneless chicken breasts

shredded
285g jar artichoke

hearts in oil, drained and quartered if necessary

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Nutrition: per serving

kcal730
fat44g
saturates24g
carbs38g
sugars0g
fibre2g
protein48g
salt2.08g

Method

step 1

Preheat the oven to 200C/gas 6/fan 180C. Put the butter, flour and milk in a pan and whisk over a medium heat until the mixture boils and thickens. Reduce the heat and simmer for 5 minutes. Remove from the heat, stir in the Parmesan and half the gruyère and season with salt and ground black pepper.
step 2

Pour one third of the sauce into a bowl and stir in the pesto. Lay out the pancakes and spoon a dollop of sauce in the centre of each one. Top with the chicken and artichokes then fold in the sides of the pancakes and roll them up.
step 3

Arrange the pancakes in a single layer in a buttered large shallow baking dish (about 25 x 30cm) and pour over the remaining sauce. Scatter with the rest of the gruyère. (If making ahead, cool, cover and chill for up to a day, or freeze for up to a month.)
step 4

Bake, uncovered, for 30 minutes until the sauce is bubbling and golden. Serve with a green salad.

Recipe from Good Food magazine, March 2003

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A star rating of 3.7 out of 5.13 ratings

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