Chicken Stuffed Crepes
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
4 crepes
- Serves:
- 2-3
ingredients
- 4 crepes
- 566.99 g boneless skinless chicken breasts
- 1.23 ml sea salt
- 1.23 ml ground black pepper
- 85.04 g baby spinach leaves
- 113.39 g baby portabella mushrooms, thickly sliced
- 59.14 ml finely chopped onion
- 118.29 ml grated parmesan cheese
- 236.59 ml red pasta sauce
- 236.59 ml shredded mozzarella cheese
directions
- Preheat oven to 325°F.
- Slice chicken breasts into thin medallions. Cook in nonstick pan, season with salt and pepper.
- Remove chicken medallions from pan, retaining juices.
- Cook spinach, onion and mushrooms just until done, then add chicken back inches
- Add parmesan to chicken and veggies, mix well.
- Divide chicken mixture, spoon onto center of each crepe. Roll up crepes and place in 8"x8" glass baking dish.
- Spoon tomato sauce over crepes, top with mozzarella cheese.
- Bake at 325F for 20 minutes.
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RECIPE SUBMITTED BY
sarikat
United States