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    You are in: Home / Recipes / Wicklewood's Chicken and Mushroom Pancake Pillows (Gluten Free) Recipe
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    Wicklewood's Chicken and Mushroom Pancake Pillows (Gluten Free)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    WicklewoodWench's Note:

    This is a great dish for leftovers, I always have a pile of gluten free pancakes ready in the freezer, besides, pancakes are so easy to whip up. It tastes just as good with turkey, and for a dinner party or evening meal you could always add a little white wine to the mushrooms while cooking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180c.
    2. 2
      In a frying pan, cook the mushrooms in the butter until soft.
    3. 3
      Add all remaining ingredients, except the pancakes.
    4. 4
      Mix well and place 2 tablespoon of the mixture in the centre of each pancake and roll up to enclose the filling.
    5. 5
      Arrange in a shallow baking dish, covering with any remaining chicken mixture.
    6. 6
      Bake for 15 mins, serve warm with salad or steamed vegetables.

    Ratings & Reviews:

    • on August 29, 2011

      55

      I made up the filling for one, and didnt have any chives. Had this on toast, and it was lovely comfort food seeing I had the flu! I will make it and fill crepes with it, as it is quick and easy. Made for Aussie swap august 2011

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Wicklewood's Chicken and Mushroom Pancake Pillows (Gluten Free)

    Serving Size: 1 (388 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 940.7
     
    Calories from Fat 526
    55%
    Total Fat 58.4 g
    89%
    Saturated Fat 27.6 g
    138%
    Cholesterol 301.9 mg
    100%
    Sodium 1066.6 mg
    44%
    Total Carbohydrate 46.3 g
    15%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.6 g
    2%
    Protein 56.0 g
    112%

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