Chicken and Asparagus Crepes

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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