Italian Chicken Crepes Recipe
Ingredients
| 18 crepes | ||
| Chicken meat | 1 1/2 Pound | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Mushrooms | 1/2 Pound | |
| Onions | 2 Medium, chopped | |
| Oregano | 1 1/2 Teaspoon | |
| Thyme | 1 Teaspoon | |
| Canned tomatoes | 1 1/2 Pound | |
| Canned tomato sauce | 1 Cup (16 tbs) | |
| Parmesan cheese | 2/3 Cup (16 tbs), grated | |
| Salt | 1 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Chopped parsley | ||
Directions
Make the crepes using the Basic Crepe Batter or Wholemeal Crepe Batter.
Set aside.
Cut the chicken meat into small cubes.
Saut 6 the chicken in the olive oil with the garlic.
Cook until the chicken loses its pinkness.
Wipe the mushrooms with a damp cloth and cut into fine slices.
Cook the mushrooms, onions, oregano and thyme with the chicken mixture.
Drain the tomatoes and chop coarsely.
Stir the chopped tomatoes into the chicken mixture with the tomato sauce, half the Parmesan cheese, the salt and pepper.
Cook over a medium heat, uncovered, until the mixture is fairly dry.
Fill each crepe with the mixture.
Fold over and place in a buttered shallow baking dish.
Sprinkle with the remaining Parmesan cheese and bake in a 350°F (180°C) oven for about 20 minutes.
Sprinkle with chopped parsley.
Set aside.
Cut the chicken meat into small cubes.
Saut 6 the chicken in the olive oil with the garlic.
Cook until the chicken loses its pinkness.
Wipe the mushrooms with a damp cloth and cut into fine slices.
Cook the mushrooms, onions, oregano and thyme with the chicken mixture.
Drain the tomatoes and chop coarsely.
Stir the chopped tomatoes into the chicken mixture with the tomato sauce, half the Parmesan cheese, the salt and pepper.
Cook over a medium heat, uncovered, until the mixture is fairly dry.
Fill each crepe with the mixture.
Fold over and place in a buttered shallow baking dish.
Sprinkle with the remaining Parmesan cheese and bake in a 350°F (180°C) oven for about 20 minutes.
Sprinkle with chopped parsley.
Chef
