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Italian Chicken Crepes

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  Crepes 18
  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
  Thyme 1 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.
Set aside.
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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3176 Calories from Fat 1596

% Daily Value*

Total Fat 182 g279.6%

Saturated Fat 52.6 g262.9%

Trans Fat 0 g

Cholesterol 978.3 mg326.1%

Sodium 7669.3 mg319.6%

Total Carbohydrates 219 g72.9%

Dietary Fiber 31.2 g124.9%

Sugars 47.6 g

Protein 197 g394.6%

Vitamin A 164.8% Vitamin C 251.2%

Calcium 147.9% Iron 148%

*Based on a 2000 Calorie diet

Italian Chicken Crepes Recipe