Chicken Florentine Crepes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz. Rotisserie Chicken
8 oz. Mushrooms, sliced thinly
8 oz. Spinach, fresh chopped
8 oz. Italian 5 Cheese Blend, shredded, divided
2 oz. Cream Cheese
1/2 c. Onion, finely diced
1 Garlic Clove, minced
2 T. Butter
2 T. Dry Sherry
2 T. Red Wine Vinegar
1/2 c. Heavy Cream
1/4 c. White Wine or Chicken Broth
1 tsp. Worcestershire Sauce
1/4 tsp. Salt
1/4 tsp. Black Pepper
Pinch of Nutmeg
Parsely for Garnish
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Directions: |
Directions:Make 8-10 Crepes Butter a glass 13x9 baking dish.
Prep chicken by clean off bones and shredding slightly - save juices for later.
In a large skillet, melt 2 tablespoons of butter. Add mushrooms, cook 2 minutes and then add the onions and garlic. Cook 2 minutes more or until onion is tender. Gently pour in the sherry, being careful of the steam. Stir and cook until the sharp smell of alcohol burns off and liquid reduces by half. Add the cream cheese and stir to melt. Stir in white wine or chicken broth plus the cream and juices from the rotisserie chicken pan. Stir in the chicken. When blended and hot, add the spinach. Stir in 6 oz. of the Italian cheese, worcestershire sauce and spices. Heat through on low heat.
Preheat oven to 350º.
Fill crepes dividing the mixture between the number of crepes you use.
Roll up and place seam down in the repared pan.
sprinkle with the remaining 2 oz. of Italian cheese blend. bake until bubbly and cheese is melted, about 15-20 minutes. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
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