Chicken and Asparagus Crepes
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 44.37 ml butter
- 591.47 ml coarsely chopped rotisserie chicken
- 354.88 ml ricotta cheese
- 177.44 ml freshly grated parmesan cheese, plus extra for serving
- 59.14 ml chopped fresh herb, such as parsley and chives
- salt and pepper
- 8 crepes
- 2 shallots, thinly sliced
- 226.79 g asparagus, sliced into pieces and partially cooked
- 236.59 ml low sodium chicken broth
- zest of one lemon
directions
- Preheat oven to 425 degrees.
- Butter a large baking dish.
- In a bowl, combine the chicken, ricotta, 1/2 cup of Parmesan, 3 tablespoons of the herbs and season with salt and pepper.
- Divide the mixture evenly between the crepes.
- Roll up and place seam side down in baking dish.
- Cover with foil and bake 20 minutes.
- Meanwhile, in a medium skillet, over medium high heat, saute the shallots, in the butter, until softened.
- Add the chicken broth and reduce until slightly thickened.
- Add the asparagus and zest.
- Heat through.
- Finish with 1tbsp. of the herbs and 1/4 cup of the Parmesan cheese.
- Adjust seasonings.
- Mix.
- Divide the crepes among warmed plates, spoon the vegetable mixture evenly over and garnish with some more cheese and any leftover herbs.
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RECIPE SUBMITTED BY
I cook therefore I am.