The Pioneer Woman Tasty Kitchen
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Chicken and Cheese Crepes

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Level: Easy

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Description

Impressive but fairly quick and easy to put together. Adapted from a Food Network Magazine recipe, this is a lovely dish. Easily adjustable to your tastes or what ingredients you have available.

Ingredients

  • 2-½ cups Shredded, Cooked Chicken
  • 1-½ cup Ricotta Cheese
  • ¾ cups Grated Parmesan Cheese, Divided, Plus A Bit More For Garnish
  • ½ cups Chopped Fresh Herbs (I Used Parsley And Thyme), Divided
  • Salt And Pepper, to taste
  • 8 whole Crepes
  • 3 Tablespoons Butter
  • 2 bulbs Shallots, Sliced
  • 2 whole Medium Zucchini, Diced
  • 8 ounces, weight Button Mushrooms, Diced
  • 1 cup Chicken Stock
  • ¼ cups Dry White Wine
  • 2 teaspoons Lemon Zest, Plus A Bit For Garnish

Preparation

Preheat oven to 400ºF.

Combine chicken, ricotta, 1/2 cup Parmesan, 1/4 cup herbs, salt (I used 1 teaspoon) and pepper (I used 3/4 teaspoon) in a bowl.

Spoon about 1/4 cup chicken mixture into the middle of each crepe; roll up to enclose filling.

Place crepes seam side down into a baking dish. Cover with foil and bake until filling is heated through, about 15 minutes.

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 and pepper.

Remove from heat and spoon over top of crepes. Garnish with a bit of herbs, Parmesan and lemon zest.

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