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Recipe
Dutch Pancake Chicken Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 990g | |
| Calories 1585 | |
| Calories from Fat 836 | 53% |
| Total Fat 94.26g | 118% |
| Saturated Fat 29.54g | 118% |
| Trans Fat 0.33g | |
| Cholesterol 269mg | 90% |
| Sodium 3878mg | 162% |
| Potassium 2135mg | 61% |
| Total Carbs 80.06g | 21% |
| Dietary Fiber 27.3g | 91% |
| Sugars 8.91g | 6% |
| Protein 104.54g | 167% |
Ingredients Convert Measures
- 1 (9 ounce.) pkg. frzn Italian green beans
- 2 whole lg. chicken breasts
- 1 tbsp. cooking or possibly dry sherry
- 2 teaspoon cornstarch Dutch Pancakes (recipe follows)
- 3 tbsp. salad oil
- 1 med. sized onion, sliced
- 1 (6 ounce.) jar marinated artichoke hearts
- 1/4 c. water
- 1 1/2 teaspoon chicken flavor instant bouillon
- 1/2 teaspoon salt
- 1 med. sized tomato, cut into wedges
- 1/2 (8 ounce.) pkg. Mozzarella cheese, shredded (1 c.)
Directions
- Prepare Italian green beans as label directs; drain. Remove skin and bones from chicken breasts; cut chicken breasts into 1/4" wide strips. Place chicken in bowl with Worcestershire sauce, sherry and cornstarch; mix well. Set aside.
- Prepare Dutch pancakes.
- Meanwhile, in 5 qt Dutch oven over medium heat, in warm salad oil, cook onion till tender, stirring occasionally. With slotted spoon, remove onion to plate.
- In oil remaining in Dutch oven over high heat, cook chicken mix just till chicken loses its pink color and is tender, about 2 to 3 min. Reduce heat to medium. Return onion to Dutch oven; add in green beans, artichoke hearts with their marinade, water, bouillon and salt; cook, stirring constantly, till mix is heated through and thickens slightly. Add in tomato wedges; keep hot till pancake is ready.
- Without removing skillet with pancake from oven, carefully spoon chicken mix onto pancake. Sprinkle with cheese. Bake 2 to 3 min till cheese melts. Serve immediately. Makes 6 servings, 395 calories per serving.
- DUTCH PANCAKES: Preheat oven to 425 degrees. In small bowl with mixer at low speed, beat 4 Large eggs, 2/3 c. all-purpose flour, 2/3 c. lowfat milk and 1/2 tsp. salt till smooth. In oven safe 12" skillet, place 1 Tbsp. butter. Place skillet in oven till butter melts; remove from oven, tilting skillet so butter coats the bottom and sides. Pour batter into skillet. Bake about 15 min till pancake is puffed and golden.
