AVOCADO CHICKEN CRêPE WRAPS
Provided by Friedas Inc.
Yield 4-6 Servings
Number Of Ingredients 8
Steps:
- In a medium bowl, gently combine avocado, tomatoes, shallot, chicken, and Ranch dressing. Season to taste.
- Place 1 crêpe on a plate, and add about 1/4 cup of chicken mixture onto the center. Fold crêpe in half, bottom to top, then roll from left to right to create a cone with an opening at the top. Continue with other crêpes. Serve with a side of salsa.
CHICKEN AND ASPARAGUS CREPES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling. Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot, about 15 minutes.
- Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat. Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and simmer until the sauce is slightly thickened, about 2 minutes. Stir in the remaining 1/4 cup parmesan and season with salt and pepper.
- Divide the crepes among plates, top with the asparagus and sauce, and sprinkle with parmesan.
Nutrition Facts : Calories 405, Fat 24 grams, SaturatedFat 14 grams, Cholesterol 115 milligrams, Sodium 984 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 26 grams
CHICKEN CREPES
Looked at all the other Chicken Crepe recipes and mine is not like the others! I first found this recipe in my mom's old cook book, but have totally tweaked it and made it my own! It's one of my favorites to eat, and my family gets so excited when I make these! I usually double or triple the gravy to have lots of it to pour over the crepes and enough left over to have with mashed potatoes.
Provided by Ultimate Food Junkie
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Crepes:.
- Mix flour, baking powder and salt.
- Stir in remaining ingredients.
- Beat with electric mixer until smooth.
- Lightly butter small skillet; heat over medium heat until bubbly.
- For each crepe, pour 1/4 cup of the batter into skillet.
- Immediately rotate skillet until thin film of batter covers bottom.
- Cook until light brown, turn, and cook other side until light brown.
- Stack crepes, covering with a towel to prevent drying out while preparing filling.
- Gravy:.
- Heat butter over low heat until melted in a sauce pan.
- Blend in flour and salt.
- Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
- Remove from heat.
- Stir in broth.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Filling:.
- Sauté carrots, celery and onion in a little bit of oil in a skillet until tender.
- Mix chicken, vegetables, and just enough gravy to coat everything nicely in a bowl.
- Put about 1/4 cup of mixture on center of each crepe and roll up.
- Place crepes seam side down in a 9x13 baking dish.
- Pour remaining gravy over crepes.
- Bake uncovered in 350°F oven until crepes are hot, about 20 minutes.
- Can be frozen before baking, just thaw completely before putting in the oven.
- Also can freeze filling and crepes separate, just make sure to place wax paper between crepes before freezing.
CHICKEN AND AVOCADO, WITH GRAPES
Steps:
- Dredge chicken in flour that has been seasoned with salt and pepper.
- Heat oil in skillet and brown chicken on both sides. Remove; add onion, garlic and green pepper and saute until onion is soft. Return chicken to skillet with tomato, raisins and wine. Reduce heat, cover and cook about 10 minutes, until chicken is tender. If sauce begins to thicken too much, add a little water. Season to taste.
- If grapes are not seedless, halve and seed.
- Peel and cut avocados into chunks. Add grapes and avocados to skillet; cover and heat two or three minutes, until avocado and grapes are hot.
- Sprinkle lightly with cinnamon and serve.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 17 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 451 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKEN AVOCADO CASSEROLE
This is a main dish that I have served at wedding dinners. It is my all-time best recipe. I serve it with rice pilaf, salad, and French bread.
Provided by BARBARA NOLAN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.
- Melt 4 tablespoons of butter until foamy. Stir in flour, and cook for three minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking until smooth and thickened. Season sauce with Morton® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.
- Saute mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced. Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel and slice avocados lengthwise and place over chicken before serving.
Nutrition Facts : Calories 456.2 calories, Carbohydrate 13 g, Cholesterol 110.7 mg, Fat 30.2 g, Fiber 4.9 g, Protein 34.6 g, SaturatedFat 11.5 g, Sodium 469.2 mg, Sugar 1.5 g
AVOCADO AND EGG BREAKFAST SANDWICH
A variation on avocado toast, this is a quick, easy, and wholesome start to your day! I like to use bagels for this sandwich, but any bread will work!
Provided by moonlighthemm
Categories Breakfast Sandwiches
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Toast sliced bagel in a toaster until golden brown.
- While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.
- Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.
- Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.
Nutrition Facts : Calories 404.4 calories, Carbohydrate 31.6 g, Cholesterol 109 mg, Fat 27.5 g, Fiber 6.7 g, Protein 10.6 g, SaturatedFat 6.8 g, Sodium 321.6 mg
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