Sweet Potato Pancakes Stuffed with Apricot-Ginger Chicken
Just as sweet potatoes can be used in bread dough, so can they be employed in batter for pancakes, which here are rolled to enclose an exceptional filling of chicken in an apricot-ginger sauce.
1 medium sweet potato (about 8 ounces), peeled and thinly sliced
1 cup apple juice
1/2 cup dried apricots, diced
1/4 cup dry white wine
2 tablespoons grated fresh ginger
1 pound skinless, boneless chicken breasts
1 cup low-fat (1%) milk
2 large eggs, lightly beaten
1/2 cup flour
2-1/2 teaspoons olive oil
1 In a steamer, cook the sweet potato until tender, about 5 minutes. Transfer to a medium bowl and mash lightly with a fork (there should be about 1/2 cup).
2 In a large saucepan, combine the apple juice, apricots, wine, and ginger. Bring to a boil over high heat. Reduce to a simmer, slip in the chicken, cover, and cook until just cooked through, 6 to 8 minutes. With a slotted spoon, remove the chicken from the poaching liquid. Set the chicken aside to cool to room temperature.
3 Bring the poaching liquid to a boil over medium heat. Cook until reduced and syrupy, about 4 minutes. Remove from the heat and set aside.
4 To the mashed sweet potato, add the milk, and eggs. Stir until well combined. Fold in the flour. Set aside.
5 Meanwhile, in a medium nonstick skillet, heat the oil over medium heat. Add about 1/4 cup of sweet potato batter and cook 2 minutes, then flip and cook until the second side is done, about 1 minute. Repeat with the remaining batter to make 8 pancakes. As you cook them, cover the pancakes loosely with foil to keep warm.
6 Cut the chicken breast into thin slices and add to the apricot-ginger sauce. Toss to coat well.
7 To serve, wrap the apricot-ginger chicken in a sweet potato pancake and serve two stuffed pancakes per person.
Makes 4 servings.
Per serving: 410 calories, 7.9g total fat (2g saturated), 175mg cholesterol, 3.1g dietary fiber, 47g carbohydrate, 35g protein, 149mg sodium.