Friday, April 19, 2013

Chicken and Asparagus Crepes

Prep time: 20 min 

Cook time: 15 min


3 tablespoons unsalted butter, plus more for the dish
2 1/2 cups shredded rotisserie chicken
1 1/2 cups ricotta cheese
3/4 cup grated parmesan cheese, plus more for serving
1/4 cup chopped fresh herbs (such as parsley, dill, chives or mint)
Kosher salt and freshly ground pepper
8 store-bought crepes (about 9 inches each)
1 shallot, sliced
1/2 pound asparagus, trimmed and cut into pieces
3/4 cup low-sodium chicken broth
1 teaspoon finely grated lemon zest


Preheat the oven to 425 degrees F.
Butter a large baking dish.
Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.
Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling.
Place the crepes, seam-side down, in the baking dish.
Cover with foil and bake until the filling is hot, about 15 minutes.
Melt 3 tablespoons butter in a skillet over medium-high heat.
Add the shallot and cook until it softens, about 1 minute.
Add the asparagus and cook until just tender, about 3 minutes.
 Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes.
Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.

Nutritional Facts Per serving:

Calories 405; Fat 24 g (Saturated 14 g); Cholesterol 115 mg; Sodium 984 mg; Carbohydrate 19 g; Fiber 1 g; Protein 26 g

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