Chicken and Asparagus Crepes
chicken, ricotta cheese, asparagus, broth, cheese, butter, herbs, shallot, lemon zest
Ingredients
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
Directions for Chicken and Asparagus Crepes Recipe
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. Meanwhile, 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. 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 Photograph by Antonis Achilleos Look for premade crepes in the produce or bakery section of your grocery store.
Read the full directions on Food Network
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