Healthy Cooking Creamy Chicken Boxty
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Potato Pancakes:1 medium potato, peeled and grated1.5 cups fat free milk1 cup all purpose flour3/4 cup mashed potatoes made with fat free milk1/4 tsp. salt1/4 tsp pepperFilling:2 strips turkey bacon, chopped2 cups sliced fresh mushrooms1/4 of fresh onion, chopped1.5 cups fat free milk2 tbsp all purpose flour2 cups cubed cooked chicken breast1/4 tsp. salt1/4 tsp. pepper
1. Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry. In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper. Let stand for 20 minutes.
2. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Add mushrooms and leek; cook until tender. Gradually add cream. Whisk together flour and milk; add to pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the chicken, salt and pepper; heat through. Remove from the heat and keep warm.
3. Coat another large nonstick skillet with cooking spray; heat over medium heat. Pour 3/4 cup batter into center of skillet; lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 2-3 minutes longer. Remove and keep warm. Repeat with remaining batter, coating skillet with cooking spray as needed.
4. Spoon filling onto pancakes.
Serving Size: Makes 5 filled potato pancakes.
Number of Servings: 5
Recipe submitted by SparkPeople user JTROBERTSON.
2. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Add mushrooms and leek; cook until tender. Gradually add cream. Whisk together flour and milk; add to pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the chicken, salt and pepper; heat through. Remove from the heat and keep warm.
3. Coat another large nonstick skillet with cooking spray; heat over medium heat. Pour 3/4 cup batter into center of skillet; lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 2-3 minutes longer. Remove and keep warm. Repeat with remaining batter, coating skillet with cooking spray as needed.
4. Spoon filling onto pancakes.
Serving Size: Makes 5 filled potato pancakes.
Number of Servings: 5
Recipe submitted by SparkPeople user JTROBERTSON.
Nutritional Info Amount Per Serving
- Calories: 353.3
- Total Fat: 2.6 g
- Cholesterol: 79.2 mg
- Sodium: 509.1 mg
- Total Carbs: 45.0 g
- Dietary Fiber: 2.9 g
- Protein: 37.9 g
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