Italian Chicken Crepes
|Boned raw chicken meat||1 1⁄2 Pound (750 Gram)|
|Olive oil||85 Milliliter (1/3 Cup)|
|Garlic||2 Clove (10 gm), minced|
|Mushrooms||1⁄2 Pound (250 Gram)|
|Onions||2 Medium, chopped|
|Oregano||1 1⁄2 Teaspoon|
|Canned tomatoes||1 1⁄2 Pound (750 Gram)|
|Canned italian tomato sauce||250 Milliliter (1 Cup)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
Make the crepes using the Basic Crepe Batter or Wholemeal Crepe Batter.
Cut the chicken meat into small cubes.
Saut 6 the chicken in the olive oil with the garlic.
Cook until the chicken loses its pinkness.
Wipe the mushrooms with a damp cloth and cut into fine slices.
Cook the mushrooms, onions, oregano and thyme with the chicken mixture.
Drain the tomatoes and chop coarsely.
Stir the chopped tomatoes into the chicken mixture with the tomato sauce, half the Parmesan cheese, the salt and pepper.
Cook over a medium heat, uncovered, until the mixture is fairly dry.
Fill each crepe with the mixture.
Fold over and place in a buttered shallow baking dish.
Sprinkle with the remaining Parmesan cheese and bake in a 350°F (180°C) oven for about 20 minutes.
Sprinkle with chopped parsley.