Chicken And Dill Crepes Recipes

CHICKEN CREPES

Steps:

• Preheat oven to 400 degrees with rack in center. Heat oil in a large skillet over medium-high. Add garlic and cook until golden, 1 to 2 minutes. Add spinach and stir until wilted. Transfer to a work surface, chop, and set aside.
• Mix 3/4 cup bechamel with chicken. Working with one at a time, place crepe on a work surface. Arrange 1/4 cup chicken mixture and 1 heaping tablespoon spinach down center of crepe; roll into a cylinder. Transfer, seam-side down, to a 9-by-13-inch baking dish; assemble and arrange more crepes, leaving 1/2 inch in between each. Spoon more bechamel on top and sprinkle with cheese. Bake until bubbly, about 15 minutes. Switch oven to broiler setting and cook until browning in spots, about 5 minutes. Remove from oven and let cool slightly. Sprinkle with parsley.

SOUR CREAM 'N' DILL CHICKEN

Steps:

• Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.

CRISPY SKIN CHICKEN WITH DILL AND GARLIC SAUCE

Steps:

• Place racks in upper and lower thirds of oven; preheat to 325°F. Pat chicken halves dry with paper towels and season generously all over with salt. Arrange, skin side up, on 2 wire racks set inside 2 baking sheets so that you have 2 chicken halves on each rack. Roast chickens, rotating baking sheets top to bottom and front to back halfway through, until just golden and an instant-read thermometer inserted into the thickest part of the breasts registers 150°F, 45-50 minutes.
• Meanwhile, pulse garlic in a food processor until finely chopped. Heat 1 cup oil in a small saucepan over medium until shimmering. Add garlic and cook, stirring constantly, until softened and slightly darker, about 1 minute. Transfer to a small bowl. Stir in Aleppo-style pepper and 1 1/2 tsp. salt. Set garlic oil aside for serving.
• Fit a large Dutch oven or other heavy pot with deep-fry thermometer. Heat remaining 2 cups vegetable oil over medium-high until thermometer registers 350°F. Fry shallots, stirring often, until golden brown, about 5 minutes. Using a fine-mesh sieve or spider, transfer shallots to paper towels to drain; season with salt. Remove pot from heat if chicken hasn't finished roasting yet.
• As soon as chickens are done, remove from oven and lightly dab with paper towels to remove as much moisture from the underside as possible (this will prevent them from spattering too much when you put them in the hot oil). Reheat shallot oil to 350°F if needed. Working with 1 half at a time and maintaining oil temperature between batches, fry chickens, skin side down, until skin is crisp and deeply browned, 6-8 minutes. Transfer to clean wire racks as you go; season lightly with salt.
• Meanwhile, combine potatoes and 2 Tbsp. salt in another large pot and pour in cold water to cover by 1". Bring to a boil, then reduce heat to medium-low and simmer until potatoes are very tender when pierced with the tip of a paring knife, 10-15 minutes, depending on size of potatoes. Drain and return potatoes to the same pot. Gently press down on potatoes to break up slightly. Add 1/3 cup reserved garlic oil, season with salt, and toss to combine.
• Transfer potatoes to a small platter. Drizzle with some more garlic oil. Cut chicken halves into pieces and arrange on a large platter. Drizzle chicken with some garlic oil, then sprinkle dill and fried shallots over. Serve with any remaining garlic oil alongside.

DILL CHICKEN BREASTS

Steps:

• Dredge the chicken breasts lightly in flour; season with a pinch each of salt and pepper.
• In a skillet, heat butter and oil over medium-high heat; cook chicken, turning once, for about 6 minutes or until golden brown and no longer pink inside.
• Remove from the pan and keep warm.
• Pour off all the fat from the pan.
• Pour in the wine and bring to a boil over high heat; cook, stirring to scrape up any brown bits in the pan, for about 1 minute or until reduced and syrupy.
• Add the cream; boil for about 1 minute or until thick enough to coat a spoon.
• Stir in the dill, chives, lemon juice, and salt and pepper to taste.
• Stir any accumulated juices from the chicken back into the pan; pour the sauce over the chicken.
• Garnish with lemon slices and dill sprigs.

CHICKEN BREASTS IN DILL-CAPER CREAM SAUCE

Steps:

• Dredge chicken breasts in flour and season with salt and pepper
• Melt butter in a large skillet over medium-low heat. Add garlic and cook until fragrant, about 2 minutes. Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from skillet, cover in aluminum foil, and keep warm.
• Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom. Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil. Reduce heat to medium-low. Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes. Stir capers into sauce and heat for 1 to 2 minutes more.
• Plate chicken breasts and spoon sauce on top.

EASY CHICKEN-STUFFED CREPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Whisk milk, flour, eggs, 2 tablespoons oil, and salt together in a bowl until well combined.
• Heat a nonstick 10-inch skillet or crepe pan over medium-high heat until hot. Pour about 1/4 to 1/3 cup batter into the hot pan and immediately tilt the pan so the batter covers the bottom. Cook until the edges start to dry and the center is just about set, 1 to 3 minutes. Flip and repeat to brown the other side. Transfer to a sheet of waxed paper and repeat to make remaining crepes. Stack crepes between layers of waxed paper while you make the filling.
• Stir condensed soup, chicken, Cheddar cheese, milk, and mushrooms together in a large bowl until blended. Spoon about 1/3 to 1/2 cup chicken mixture down the side of one crepe. Roll the crepe, tucking in the sides as you roll. Repeat to stuff remaining crepes.
• Place crepes with seams facing down in the prepared baking dish. Pour remaining soup mixture over top and sprinkle with sliced almonds.
• Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

CHICKEN BROCCOLI CREPES

Steps:

• In a small bowl, beat the milk, eggs and butter. Combine flour and salt; add to egg mixture and beat until smooth. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 1/4 cup into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from the heat; stir in sour cream until smooth., Place four broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.

DILLED SPINACH CREPES WITH AVGOLEMONO SAUCE

Steps:

• Make the filling:
• In a saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking, and cook the mixture over moderate heat, whisking, until it is thick. Stir in the nutmeg, the dill, the spinach, and salt and pepper to taste and let the filling cool.
• Make 12 crêpes (procedure follows) with the dill crêpe batter. Spread 2 tablespoons of the filling on each crêpe and roll the crêpe up jelly-roll fashion. Arrange the crêpes, seam sides down, in a buttered shallow baking dish just large enough to hold them in one layer. The crêpes may be prepared up to this point 1 day in advance and kept covered and chilled. Brush the crêpes lightly with the melted butter and bake them in the middle of a preheated 400°F. oven for 20 minutes.
• Make the sauce:
• In a small saucepan bring the broth to a boil. In a bowl whisk together the eggs and the lemon juice. Add half the broth to the egg mixture in a stream, whisking, and whisk the mixture into the remaining broth. Heat the sauce, stirring, until it reaches 170°F. on a candy thermometer and is thickened slightly, but do not let it boil, and add salt and pepper to taste.
• Divide the crêpes among plate and drizzle the sauce over them.
• Make the dill crêpe batter:
• In a blender or food processor blend the flour, 1/2 cup plus 2 tablespoons water, the milk, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, add the dill, and with a rubber spatula scrape down the sides of the container. Blend the batter for 20 seconds more, transfer it to a bowl, and let it stand, covered and chilled, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled. Makes enough batter for about 13 crêpes.
• Make the crêpes:
• Heat a crêpe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat it until it is hot but not smoking, and remove it from the heat. Stir the batter, half fill a 1/4-cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter and return any excess batter to bowl. Return the pan to the heat, loosen the edge of the crêpe with a spatula, and cook the crêpe for 1 minute, or until the top appears almost dry. Turn the crêpe, cook the other side lightly, and transfer the crêpe to a plate. Make crêpe with the remaining batter in the same manner, brushing the pan lightly with butter as necessary. The crêpes may be made 3 days in advance, kept stacked, wrapped in plastic wrap, and chilled.

CHICKEN AND DILL CREPES

Steps:

• Combine the filling ingredients.
• Divide equally among crepes (about 2 tablespoons each) placing on one quarter of the crepe.
• Fold crepe in half, then fold the corner without the filling on to the one with the filling.
• Place on a plate with the filling side up, garnish with some chopped fresh dill.