Chicken Stuffed Crepes

Savory filling for your favorite Crepe recipe. I used this one by MizzNezz: http://www.recipezaar.com/Crepes-18410 ...and served with crispy thin slices of garlic bread and steamed peas.

• Ready In: 50 mins
• Serves: 2-3
• Yields: 4 crepes

Ingredients

• 4  crepes
• 1 1⁄4 lbs boneless skinless chicken breasts
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon ground black pepper
• 3  ounces  baby spinach leaves
• 4  ounces baby portabella mushrooms, thickly sliced
• 1⁄4 cup  finely chopped onion
• 1⁄2 cup  grated parmesan cheese
• 1  cup  red pasta sauce
• 1  cup  shredded mozzarella cheese

Directions

1. Preheat oven to 325°F.
2. Slice chicken breasts into thin medallions. Cook in nonstick pan, season with salt and pepper.
3. Remove chicken medallions from pan, retaining juices.
4. Cook spinach, onion and mushrooms just until done, then add chicken back inches
5. Add parmesan to chicken and veggies, mix well.
6. Divide chicken mixture, spoon onto center of each crepe. Roll up crepes and place in 8"x8" glass baking dish.
7. Spoon tomato sauce over crepes, top with mozzarella cheese.
8. Bake at 325F for 20 minutes.