Whole Chicken Two-Ways

Whole Chicken Two-Ways Whole Chicken Two-Ways
This recipe gets the most from a whole cooked chicken, ensuring there is no waste. The pancakes with crispy chicken make a healthy, tasty lunch-box filler.
4 people 60 minutes 20 minutes


  • 50 g SuperValu Butter
  • 1 pinch SuperValu Dried Mixed Herbs
  • 25 g SuperValu Fresh Breadcrumbs
  • 200 g SuperValu Potatoes boiled & mashed
  • 3 oz SuperValu Quality Irish large chicken
  • 0 - SuperValu Salt
  • 1 - SuperValu Tomato (skinned and diced)
  • 1 tbsp SuperValu Tomato Purée


  • 2 - Carrots thinly sliced like matchsticks
  • 2 - Fresh Egg
  • 3 tbsp Hoisin Sauce
  • 100 ml Milk
  • 150 g Plain Flour
  • 1 - SuperValu Cucumber thinly sliced like matchsticks
  • 1 tsp SuperValu Olive Oil
  • 0 - SuperValu Salt


  1. Firstly prepare the chicken. Remove the breasts from the chicken and set aside to make the stuffed chicken breasts.
  2. Pan roast the remainder of the chicken for 1 hour at 180°C/350°F/Gas Mark 4.
  3. Remove the pan from the oven and using a fork, remove the chicken from the bones (the bones can later be used to make stock).
  4. Set aside to make the filling for the pancakes.
  5. If you are not making the pancakes immediately, ensure that once the chicken is cooled down completely, that it is re-fridgerated until required.

Stuffed chicken breast

  1. Make incisions in the back of the 2 chicken breasts to create a butterfly.
  2. In a bowl, mix the mashed potato with the butter, dried herbs, breadcrumbs, diced tomato and tomato pureé.
  3. Place the mixture into the chicken breasts and bake in the preheated oven for 20 – 25 minutes.
  4. To serve, slice the breast into slices and serve immediately, great served with green beans.


  1. To make the pancakes, mix the flour, milk, egg and seasoning to create a smooth batter.
  2. Allow to stand for approx 15 minutes.
  3. Meanwhile using a small frying pan (or crepe pan), drizzle 1 tsp olive oil and add a small amount of the batter.
  4. Cook the pancake for about 1 minute each side, they are now ready for their filling.
  5. Prepare 1- 2 per person, these can be made in advance if required and kept in the fridge.

Pancake Filling

  1. To make the pancake filling, shred the cooked chicken taken from the bones with a fork, season well.
  2. Panfry the chicken until slightly crispy on the outside.
  3. Place the pancake on a plate and using a spoon spread some hoisin sauce on top.
  4. Add the chicken and some cucumber and carrot matchsticks, roll and serve.
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