Spring is here and that
means your food pallet should match the weather. Warm, light, and flavorful dishes are what
you need as the temperatures rise. With this Chicken and Asparagus Crepes
recipe you can create a healthy twist on a wrap. If
you are interested in making it here’s
what you need and how to make it!
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
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. Enjoy!
If you try making this
dish share it with us on Instagram with the hashtag #MakeItYourOwnMonday or on
Facebook and maybe you will see your finish product shared!
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