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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Impressive but fairly quick & easy to put together. Easily adjustable to your tastes or what ingredients you have available. Ingredients:
2 1/2 cups shredded chicken |
1 1/2 cups ricotta cheese |
3/4 cup grated parmesan cheese, plus a bit for garnish |
1/2 cup chopped fresh herbs (i used parsley and thyme) - divided |
salt & pepper to taste |
8 crepes (i used otterpond's crepes.html >lemon crepes) |
3 tbsp butter |
2 shallots, sliced |
2 medium zucchini, diced |
8 oz. button mushrooms, diced |
1 cup chicken stock |
1/4 cup dry white wine |
2 tsp lemon zest, plus more for garnish |
*i cook b/s chicken breasts in the crock pot with some chicken stock and old bay seasoning for 4 hours on high. then shred chicken & strain stock for later use. |
Directions:
1. Preheat oven to 400F.
2. Combine chicken, ricotta, and 1/2 cup Parmesan, 1/4 cup herbs, salt (I used 1 tsp) and pepper (I used 3/4 tsp) in a bowl.
3. Spoon about 1/4 cup chicken mixture into the middle of each crepe, roll up to enclose filling.
4. Place crepes seam side down into a baking dish. Cover with foil an bake until filling is heated through, about 15 minutes.
5. Meanwhile, melt butter in a skillet over medium heat. Add shallot and cook until softened, about 1 minute. Add zucchini and mushrooms and cook, stirring occasionally, until tender - about 3 minutes. Add chicken stock and wine, simmer for 2-3 minutes. Reduce heat and add lemon zest, remaining herbs, and 1/4 cup Parmesan. Season with salt & pepper.
6. Remove from heat and spoon over top of crepes. Garnish with a bit of herbs, Parmesan and lemon zest.
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