Curried Chicken Crepes
|Soft margarine||2 Teaspoon|
|Onion||1⁄2 Medium, chopped|
|Diced celery||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Curry powder||1 1⁄2 Teaspoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Boneless chicken breasts||3⁄4 Pound, diced to make 1 1/2 cup (375 Grams)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
In saucepan, melt margarine; over medium heat cook onion and celery, stirring, until onion is softened.
Add flour, curry powder and salt; cook, stirring, for 1 minute.
Whisk in chicken stock and bring to simmer while whisking.
Reduce heat to low and simmer, stirring, for 2 minutes.
Remove from heat and stir in chicken, sour cream and yogurt.
Taste and add more curry powder if desired.
Place 2 or 3 large spoonfuls of chicken mixture across center of each crepe.
Roll up and place seam-side-down in lightly greased shallow baking dish.
Bake in 375°F/190°C oven for 20 minutes or microwave at high (100%) power for 2 minutes or until heated through.
Top each serving with spoonful of yogurt and another of chutney; garnish plate with grapes.