These are delectable. Start off with a homemade crepe. (check out my recipe). Then consider the rotisserie chicken mixture using cottage cheese. Such a creamy, mild flavor. Then top it off with a lovely lemon, shallot, broth, parmesan cheese, and asparagus sauce. These never make it the refrigerator as leftovers. Not in my house.
Chicken & Asparagus Crepes
Ingredients
- 8-10 crepes homemade or store bought
- 3 TBS butter
- 2 1/2 cups shredded cooked chicken I use rotisserie chicken
- 1 1/2 cups cottage cheese
- 3/4 cup parmesan cheese grated & divided
- 1/4 cup fresh parsley chopped & divided
- 1 shallot diced small
- 1/2 lb asparagus cut in pieces (no stalk)
- 3/4 cup chicken stock
- 1 tsp lemon zest
- Salt & Pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Combine chicken, cottage cheese, 1/2 cup parmesan cheese, 3 TBS parsley, salt & pepper, in a medium bowl.
- Place approximately 1-2 tablespoons of chicken mixture onto one crepe and roll it. Place seam side down in a baking dish. Continue until all are rolled.
- Place foil over baking dish and place in oven for 15 minutes.
- While crepes are in oven, start preparing the sauce.
- Melt 3 tablespoons of butter in a skillet over medium high heat.
- Add shallots and saute for 1 minute.
- Add asparagus and cook until tender for 3 minutes.
- Add chicken broth, lemon zest and 1 TBS parsley. Stir.
- Simmer until thickened for about 2 minutes.
- Stir in remaining 1/4 cup parmesan cheese. Add salt & pepper to taste.
- Take crepes out of oven. Place 2-3 crepes on a plate. Top with asparagus and sauce.
- Sprinkle with parmesan.
- Serve & Enjoy.