Pancake-Stuffed Chicken: A Holiday Showstopper

Original, spectacular, for the holiday table! Chicken stuffed with pancakes will be a wonderful decoration for any feast. To prepare it, you will have to work a little, but the results will be worth all the effort — both guests and family will appreciate the dish.
cook time: 1h 30 min
Ethan Rowley
Pancake-Stuffed Chicken: A Holiday Showstopper

Nutrition Facts (per serving)

212
Calories
15g
Fat
7g
Carbs
12g
Protein

Ingredients (6 portions)

Basic:

Chicken 1.5 kg

For pancakes:

Wheat flour 250 g
Milk 500 ml
Eggs 2 pc
Vegetable oil 1 tbsp
Soda 0.5 tsp
Salt to taste

For filling:

Mushrooms 250 g
Onion 1 pc
Carrot 1 pc
Hard cheese 100 g
Mayonnaise 5 tbsp
Pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make chicken stuffed with pancakes? First of all, prepare the pancakes. How to make pancakes? Beat eggs in a bowl, add salt, sifted flour, soda. Pour in warm milk and vegetable oil. Knead the dough to the consistency of liquid sour cream, leave it to stand for five minutes.

Step 2

Step 2
Bake pancakes in a well-heated frying pan on both sides until golden brown. Grease the finished pancakes with butter so that they do not stick together.

Step 3

Step 3
Prepare the chicken carcass. It is better to take a chicken weighing at least one and a half kilograms, with good intact skin. Wash the chicken and dry with a paper towel. Place the carcass on its back, breast side up, and begin peeling off the skin, being careful not to damage it. This is a simple and short process; the skin comes off easily. More difficulty can arise on the back — the skin there is thinner. Leave the limbs together with the skin, cutting at the joint, first breaking it.

Step 4

Step 4
Rub the removed skin inside and out with salt and pepper. Also rub the remaining limbs — wings and legs.

Step 5

Step 5
Separate the chicken meat from the bones. The bones are great for making broth for soup.

Step 6

Step 6
Pass the prepared chicken fillet through a meat grinder.

Step 7

Step 7
Peel and chop the carrots and onions. Wash the mushrooms, dry and cut into small cubes. Fry onions, carrots and mushrooms in a frying pan with oil for 5-7 minutes over medium heat.

Step 8

Step 8
Grate the cheese on a coarse grater. Any cheese is suitable for this dish — hard, semi-hard, soft, such as mozzarella. The main thing is that it is tasty, of high quality, without milk fat substitutes and melts well.

Step 9

Step 9
In a deep bowl, mix chopped chicken fillet, fried vegetables with mushrooms, grated cheese, 1-2 tablespoons of mayonnaise (can be replaced with sour cream), salt and pepper to taste. Mix everything well.

Step 10

Step 10
Place the prepared filling on the prepared pancakes, in a layer no more than 0.5 — 0.7 mm, and roll them into tight rolls. I got eight of these rolls.

Step 11

Step 11
Straighten the skin of the chicken and fold the pancake rolls into it, not too tightly so that the skin is not damaged. Pinch the hole with toothpicks or sew it up with kitchen thread.

Step 12

Step 12
Place the prepared chicken in an ovenproof dish or on a baking sheet. Lubricate it evenly with mayonnaise. If you have time, leave it to marinate for an hour and a half. Bake the chicken in an oven preheated to 180°C for 50-60 minutes. The exact time will depend on the features of your oven.

Step 13

Step 13
Serve the finished chicken hot. It is easily cut into portions. Bon appetit!

Additional rubrics

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