Cheesy Chicken & Green Onion Pancake Filling
A hearty filling made with shredded chicken breast, melted cheese, and green onions. The cheese softens slightly when warmed, binding the chicken pieces together.
- Time
- 25 min
- Serving
- 307 kcal
- Ingredients
- ≈ $1.90
- Protein
- 38 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 120 g
- 2 Hard cheesepack 200 g ≈ $2.70 35 g
- 3 Green onionspack 50 g ≈ $1.30 8 g
- 4 Sour cream 15%pack 300 g ≈ $1.60 25 g
- 5 Salt 1 g
- 6 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Poach the chicken1 breast in water, seasoned with salt, for 15–17 minutes after boiling until fully cooked.
Remove the breast, cool for 3 minutes, then chop finely or shred with a fork.
Grate the cheese and slice the green3 onions thinly.
Mix the chicken1, cheese, green3 onions, sour4 cream, and black pepper into a thick filling.
Gently warm the filling over low heat for 2 minutes until the cheese starts to melt, then fold into pancakes.
Tips
- Why it works
- Boil the chicken for 15–17 minutes after it starts boiling so the meat reaches 75°C inside and stays tender, not dry. If you overcook it, it will fall apart when you slice it.
- Substitutions
- Use feta (35 g) instead of hard cheese, but add 5 g of olive oil so the filling doesn't crumble. Swap the green onion for finely chopped regular onion (5 g).
- Common mistakes
- If the filling is dry or crumbles when you wrap it, there isn't enough sour cream or the cheese hasn't melted. Heat it longer over low heat.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 40 seconds, covering the plate. Don't freeze, the filling will turn soft.
- Serve with
- Serve with pancakes and sour cream for breakfast or a light lunch when you need to feed kids or guests quickly.
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