Dutch Pancake Chicken (Netherlands)

World-Bites (62) / Dutch Pancake Chicken

Dutch pancakes are as big as a dinner plate and in the old days even bigger (12"/30cm). Nowadays you may find such big pancakes on the menu of a restaurant, but at home they make them the dinner plate size. They are either eaten as a savory (with smoked sausage or bacon and cheese) or as a sweet (plain with golden (or maple) syrup or with apples, or sugar). In Holland there are many 'pancake restaurants' which serve pancakes only. Some even offering over 20 different types from pancakes with cherries and whipped cream or with chopped mush- rooms, bacon and assorted vegetables. Dutch Pancake Chicken is one of the most popular varities of pancakes.


Ingredients

* 1 (9 ounce.) pkg. frzn green beans
* 2 whole lg. chicken breasts
* 1 tbs. cooking or possibly dry sherry
* 2 teaspoon cornstarch
* 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

1. Prepare 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.
2. Prepare Dutch pancakes (Directions follow at No.6).
3. Meanwhile, in 5 qt oven over medium heat, in warm salad oil, cook onion till tender, stirring occasionally. With slotted spoon, remove onion to plate.
4. 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 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.
5. 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.
6.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 Tbs. 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.