CHICKEN, MUSHROOM AND BLUE CHEESE CREPES:

                By using ready-made pancakes this light supper can be whipped together in no time at all.          

•             Recipe serves4-6

•             Preparation time15 minutes

•             Cooking time30 minutes

Ingredients

•             15 ml olive oil

•             4 Chicken breasts, cubed

•             ½ Onion, chopped

•             125 g Mushrooms, roughly chopped

•             1 KNORR Chicken and Mushroom Pan Dry Cook-in-Sauce

•             300 ml Milk

•             10 Ready-made pancakes

•             100 g Blue cheese, crumbled

•             1 KNORR Creamy Cheese Sauce

•             1 Cup Cream

•             100 ml Flaked almonds, toasted

Method

•             Heat oil in a frying pan and brown the chicken and onion.

•             Add the mushrooms.

•             Stir in the KNORR Fresh Ideas Chicken & Mushroom Pan packet contents and milk, simmer for 10 minutes until thickened.

•             Lay pancakes out and spread the chicken filling into the centre.

•             Top with blue cheese.

•             Roll pancakes up and place in a baking dish alongside each other.

•             Prepare the KNORR Creamy Cheese Sauce by heating the cream in a small saucepan and whisking in the packet contents.

•             Bring to the boil and whisk until thickened.

•             Pour over the pancakes and top with a little remaining blue cheese and toasted almonds.

•             Place under the grill for 5 minutes and serve immediately.