Light, fragrant and fresh pancakes filled with chicken, ricotta cheese, lemon peel and thyme. Make pancakes or cheat with ready made ones, either way it will be just as delicious. Nice served with asparagus and new potatoes.
150g chicken mini fillets or 1 large chicken breast fillet
1/2 onion, finely chopped
1 clove garlic, crushed
pinch fresh chopped thyme
1 large knob butter
1 good glug white wine
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat the oven to 180 C / Gas 4. Mix together the ricotta, lemon rind and a little salt and pepper and set aside.
Slice the chicken thinly. Heat some olive oil a frying pan over medium heat and add the chicken. Cook, stirring well, until the chicken is no longer pink. Add the onion and cook for a few minutes until softened. Add the garlic and thyme and season with salt and pepper. Mix well.
Add to the ricotta mixture. Divide the mixture into 4. Dollop a portion onto the centre of a pancake and roll up. Repeat with remaining pancakes. Lay the pancakes side by side in a baking dish.
Bake in the preheated oven until heated through, 10 to 13 minutes.
A few minutes before ready to serve - in the same fry pan used, add the wine and deglaze the pan, scraping up any flavours. Bring to the boil, reduce heat to low and add the butter. Melt, mix and season with salt and pepper.