Creamy Chicken Boxty

A creamy chicken filling flavored with bacon and leeks, then wrapped in tender potato pancakes, this hearty recipe is light but also filling and fabulous. Ingredients 1 medium potato, peeled and grated 1-1/2 cups fat-free milk 1 cup all-purpose flour 3/4 cup mashed potato (made with fat-free milk) 1/4 teaspoon salt 1/4 teaspoon pepper FILLING: 2 bacon strips, chopped 2 cups sliced fresh mushrooms 1 medium leek (white portion only), chopped 1/4 cup half-and-half cream 2 tablespoons all-purpose flour 3/4 cup fat-free milk 2 cups cubed cooked chicken breast 1/4 teaspoon salt 1/4 teaspoon pepper Directions Place grated potato in a colander to drain; squeeze to remove excess liquid. Pat dry. In a large bowl, combine the grated potato, milk, flour, mashed potato, salt and pepper. Let stand for 20 minutes. Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Add mushrooms and leek; cook until tender. Gradually add cream. Whisk together flour and milk; add to pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in the chicken, salt and pepper; heat through. Remove from the heat and keep warm. Coat another large nonstick skillet with cooking spray; heat over medium heat. Pour 3/4 cup batter into center of skillet; lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 2-3 minutes longer. Remove and keep warm. Repeat with remaining batter, coating skillet with cooking spray as needed. Spoon filling onto pancakes. Yield: 4 servings. Nutritional Facts 1 boxty equals 434 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 515 mg sodium, 52 g carbohydrate, 3 g fiber, 33 g protein.