Chicken & Asparagus Crepes by Rochelle


1 tablespoon oil

2 cups shredded chicken

1 1/2 cups ricotta cheese

1 1/2 cups Parmesan cheese, shredded

1/4 cup chopped fresh herbs (such as dill, parsley, mint, or chives), or...

      1 teaspoon of each dried herbs (I used thyme, parsley, and dill)

salt & pepper, of course

1 teaspoon garlic powder

8 crepes (recipe here)

1 shallot, chopped

1/2 pound asparagus--cut into 1-inch pieces

3/4 cup chicken broth

1/2 cup half & half, milk, or cream (whatever you have)

1 teaspoon lemon zest

How It's Done:

1. Preheat oven to 425˚F.

2. In a medium bowl, mix together shredded chicken, ricotta cheese, 1 cup parmesan, the herbs, garlic powder, and salt & pepper to taste.

3. Spread chicken mixture evenly on 8 crepes. Roll the crepes tightly around mixture. Put in lightly greased 9x13 pan. Bake in oven for 15 minutes, uncovered.

4. Meanwhile, heat a medium skilled on medium-high heat. Add 1 tablespoon of oil. Saute the shallot, about 1 minute, then add the asparagus. Cook, stirring, until tender (about 4 minutes). Add the chicken broth, cream, and lemon zest. Let simmer 5 minutes, until slightly thickened. Season with salt and pepper.

5. Remove crepes from oven, transfer to plate. Serve with sauce, and sprinkle with parmesan cheese.