Chicken and Asparagus Crepes
Packed with fresh herbs and simple to make for a tasty meal
Ingredients
- 12 oz. shredded rotisserie chicken
- 1 cup ricotta cheese
- ½ cup Italian 3-cheese blend shredded
- 3 +1 TBS chopped fresh herbs rosemary, thyme, sage
- 1 tsp salt and ½ tsp pepper
- 2 TBS butter
- 1 shallot chopped
- 2 lbs asparagus top 5” only, trimmed and cut into pieces
- ¾ cup chicken broth
- 1 tsp finely grated lemon zest
- ¼ – ½ cup grated parmesan cheese
- 8 store-bought crepes
Instructions
- Preheat the oven to 425 °F. Spray a large baking dish with PAM. Combine the chicken, ricotta, ½ cup Italian 3-cheese blend, 3 TBS herbs, salt and pepper in a bowl. Spoon about ¼ cup filling across the lower half of each crepe and roll closed. Place the crepes, seam-side down in the baking dish.
- Cover with foil and bake until the filling is hot, ~15 mins.
- Melt 2 TBS butter in a skillet over medium-high heat and cook shallot until it softens, ~1 min. Add the asparagus and cook until just tender, ~3 mins. Add the chicken broth, lemon zest and the remaining 1 TBS herbs and simmer until the sauce is slightly thickened, ~2 mins. Stir in parmesan and season with salt and pepper.
- Divide the crepes among plates, top with the asparagus and sauce and sprinkle with additional parmesan.