CHICKEN CREPES
A great way to use up leftover chicken! It's teamed with garlicky sauteed spinach and a rich Gruyere bechamel for the filling of these hearty crepes.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 8
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.
CREPES DE RIZ (CHICKEN PACKAGES)
Provided by Craig Claiborne
Categories appetizer
Time 20m
Yield About 24 packages
Number Of Ingredients 8
Steps:
- Put the chicken on a flat surface and cut it into very small cubes.
- Add the apple and onion and, using a very sharp, heavy knife, chop the mixture into a fine mass.
- Heat the butter in a heavy skillet and add the chicken mixture, stirring to blend. Add the curry powder,tomato paste, salt and pepper, stirring to blend well. Continue cooking, stirring contantly to prevent sticking on the bottom. Cook five minutes and remove from the heat.
- Turn the mixture out onto a flat platter and smooth it over. Let cool.
- Line a flat surface with a damp, thoroughly wrung-out clean cloth. Place one round of rice paper on this. Cover with another damp cloth. Stack the remaining pieces of rice paper and towels on top, ending with a damp cloth. Let stand until rice paper rounds are softened.
- Cut each round of rice paper into eight pie-shaped wedges of more or less equal size.
- Spoon about two teaspoons of the chicken mixture onto each pieshaped wedge, placing it away from the point of each piece. Wrap the filling neatly to enclose.
- Brush the bottom of a skillet lightly with butter and add the filled packages. Cook about 30 seconds on one side and turn. Cook about 30 seconds on the second side and serve.
Nutrition Facts : @context http, Calories 48, UnsaturatedFat 1 gram, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 61 milligrams, Sugar 1 gram, TransFat 0 grams
CREPE CHICKEN WRAP
Make and share this Crepe Chicken Wrap recipe from Food.com.
Provided by gmgmom9
Categories Chicken Breast
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Debone chicken.
- Cut chicken into long strips.
- cut the red and green peppers into thin ling strips.
- Add 2 cups of rice, to 4 cups of boiling chicken broth.
- Cook on midium low for 20 minutes.
- Cook the chicken strips for 5 minutes, in a deep frying pan.
- with the olive oil, chili powder, and garlic plus.
- Add the red and green peppers, also the ushrooms.
- Cook for 8 - 10 minutes more.
- Crepe.
- With a wire whisk combine flour, salt and eggs.
- then add the milk and butter gradually.
- Whisk until smooth.
- Makes about 10- 12 crepes.
Nutrition Facts : Calories 765.7, Fat 31.9, SaturatedFat 9.8, Cholesterol 177.9, Sodium 857.9, Carbohydrate 71.7, Fiber 2.6, Sugar 2.7, Protein 45
CHICKEN CREPE RIVIERA
We have a lovely restaurant nearby and my first-ever order was their chicken crêpe riviera. This is my version. The restaurant version doesn't have portobellos but I find they're a lovely addition and I love how easy it is to customize the flavors!
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Combine milk, flour, and eggs in a blender. Blend until smooth, about 1 minute.
- Heat a nonstick pan over medium-high heat. Brush hot pan with a small amount of butter. Ladle about 3 tablespoons of batter into the center of the pan. Tilt pan from left to right to cover entire surface. Sprinkle top of the crepe with 1 or 2 teaspoons of basil.
- Cook until edges begin to brown, 2 to 3 minutes. Flip crepe over and cook until set, about 2 minutes more. Remove to a plate. Cook remaining batter, re-brushing pan with butter and stacking crepes with parchment paper in between.
- Mix chicken, grapeseed oil, balsamic vinegar, and salt together in a resealable zip-top bag; marinate for 20 to 30 minutes.
- Drain and discard marinade. Heat a skillet over medium-high heat. Add chicken; cook and stir until juices run clear, about 5 minutes.
- Place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave until crisp-tender, 3 to 4 minutes.
- Combine butter and garlic in the same skillet over medium heat. Cook until fragrant, about 1 minute. Add the broccoli; stir to coat with the garlic butter. Stir in tomatoes and mushrooms and heat through.
- Stir cream, cheese, and pesto together in a separate saucepan over medium heat. Cook and stir until sauce comes together, 3 to 5 minutes.
- Lay a crepe on a plate, line chicken filling down the middle, and drizzle sauce on top. Fold crepe over burrito-style; spoon more chicken and sauce over top. Repeat with remaining crepes, filling, and sauce.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 17.4 g, Cholesterol 184.4 mg, Fat 31.6 g, Fiber 2.2 g, Protein 31.9 g, SaturatedFat 12.3 g, Sodium 250.8 mg, Sugar 4.4 g
MUSHROOM AND CHICKEN CREPE PACKETS
This crepe recipe is a good use for your leftover rotisserie chicken.
Provided by Deb C
Categories Breakfast and Brunch Crepes
Time 1h35m
Yield 5
Number Of Ingredients 17
Steps:
- Combine milk, flour, eggs, and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
- Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.
- Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.
- Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.
- Bake in the preheated oven until golden and bubbling, about 15 minutes.
- Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened, 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven; spoon gravy on top.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 21.5 g, Cholesterol 198.9 mg, Fat 15.8 g, Fiber 1.3 g, Protein 32.7 g, SaturatedFat 7.4 g, Sodium 1020 mg, Sugar 4.3 g
CURRIED CHICKEN CREPES
Make and share this Curried Chicken Crepes recipe from Food.com.
Provided by kitina
Categories Lunch/Snacks
Time 1h30m
Yield 6 crepes, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Crepes: Mix ingredients until well blended and let batter sit at room temperature for 30 minutes or longer.
- Pour by ladleful into heated non stick pan and coat bottom of pan evenly with batter.
- Cook on medium heat until edges appear to be pulling away.
- Gently turn over with a thin wide flipper.
- Let other side cook for about 1 minute.
- Makes 6 dinner size crepes.
- Assembly: Mix hollandaise sauce according to package directions.
- Spread 1 portion of cream cheese just off centre on one crepe.
- Place 1/4 cup chicken on cream cheese, pour 2tbsp.
- hollandaise on top.
- Sprinkle with a few green onions and roll up.
- Repeat for all six crepes.
- Place crepes side by side in a greased casserole.
- Pour remaining sauce over crepes and sprinkle with curry powder.
- Cover and bake at 350 for 35 to 40 minutes.
- Uncover and broil until browned in spots.
- Great for a brunch or serve with a tossed green salad for a light dinner.
Nutrition Facts : Calories 422.1, Fat 25.3, SaturatedFat 8.5, Cholesterol 84.1, Sodium 109.7, Carbohydrate 35.8, Fiber 1.5, Sugar 7, Protein 7.6
CHICKEN DIVAN CRêPES WITH GRUYèRE
Aunt Joan. Crystal's aunt oozed charm and elegance. She always wore just the right dress or scarf. She was rarely without beautiful makeup and glam sunglasses. Her table was always set perfectly, and it was filled with foods that, for her young nieces, seemed exotic but tasty and comforting at the same time. The young ladies in Crystal's family all grew up aspiring to be as lovely and sophisticated as Aunt Joan. We have modified Aunt Joan's recipe for chicken divan by using it as a filling for crêpes. This recipe honors the beautiful and loving woman who graced so many lives and created so many special meals. Enjoy!
Yield makes 10 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350°F.
- If working with fresh broccoli, steam the florets for 3 to 5 minutes. Drain well and put broccoli into a large mixing bowl. Add the chicken to the bowl, stir well, and set aside.
- In a large bowl, combine the soup, cheese, mayonnaise, sour cream, wine, lemon juice, curry powder, salt, and pepper. Add half the soup mixture to the broccoli and chicken and stir well.
- Lay the crêpes on a cutting board. Divide the chicken filling among the 10 crêpes, then roll them up. Lightly coat two 9 x 13-inch casserole dishes with cooking spray. Divide the crêpes between the two casserole dishes, placing the crêpes seem side down. Spread the remaining soup mixture over the crêpes. Combine the Parmesan, bread crumbs, and butter in a small bowl, and sprinkle over the tops of the crêpes. Bake until bubbly, 25 to 30 minutes.
- In a large bowl, whisk together the flour and the eggs. Add the milk and whisk together. Add the salt, curry powder, and butter; whisk until smooth.
- Lightly grease a medium skillet with cooking spray and set over medium-high heat. Pour 1/4 cup of the batter into the pan. Working quickly, tilt the pan in all directions to coat the entire bottom surface of the pan with the batter. Let the crêpe cook until lightly browned, about 2 minutes. Flip the crêpe and cook the second side until lightly browned, about 1 more minute. Repeat with the remaining batter.
More about "crepes de riz chicken packages recipes"
CREPES WITH CREAMY CHICKEN AND MUSHROOM FILLING
From juliasalbum.com
CHICKEN CREPES RECIPE | EAT SMARTER USA
From eatsmarter.com
CREAMY CHICKEN CREPINI - A GREAT BREAKFAST, LUNCH OR …
From craftycookingbyanna.com
SIMPLE CREPES WITH AN EASY CHICKEN FILLING - ALL WE EAT
From allweeat.com
10 BEST FRENCH CHICKEN CREPES RECIPES - YUMMLY
From yummly.com
10 BEST CHICKEN CREPES FILLING RECIPES - YUMMLY
From yummly.com
CURRY CHICKEN CRêPES - RECIPE - FINECOOKING
From finecooking.com
CHICKEN FRIED RICE | RICARDO
From ricardocuisine.com
CHICKEN CREPES RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PIERRE FRANEY - RECIPES - CHICKEN & RICE CASSEROLE
From pierrefraney.com
CHICKEN TERIYAKI CREPES - ALAMARRA
From alamarra.com
SAVORY CHEESY CHICKEN CREPES - THE STAY AT HOME CHEF
From thestayathomechef.com
RICE PAPER RECIPES - NYT COOKING
From cooking.nytimes.com
EASY SAVORY CREPES WITH CHICKEN - ALYONA’S COOKING
From alyonascooking.com
RECIPE CHICKEN CREPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
18 CHICKEN CREPES IDEAS | CHICKEN CREPES, CREPES, RECIPES - PINTEREST
From pinterest.ca
FIESTA LIME CHICKEN AND RICE FOIL PACKS - CREME DE LA …
From lecremedelacrumb.com
BUCKWHEAT CRêPES WITH CHICKEN - RECIPES | BLUE JEAN CHEF
From bluejeanchef.com
CHICKEN & CHEESE CREPES - CHEF ON RHINE
From chefonrhine.com
CHICKEN-FILLED CREPE PARTY PURSES | BETTER HOMES & GARDENS
From bhg.com
RIZ A DJEJ LEBANESE RICE WITH CHICKEN RECIPE - DOBBERNATIONLOVES
From dobbernationloves.com
CHICKEN CRêPES | CHICKEN.CA
From chicken.ca
PESTO CHICKEN CREPES – ERICA'S RECIPES
From ericasrecipes.com
CHICKEN CREPES RECIPE | EAT SMARTER USA
From eatsmarter.com
CHICKEN CREPES - SAVORY DANISH PANCAKES WITH CHICKEN FILLING
From danishfoodlovers.com
CHICKEN CREPE BAKE - SAVORY&SWEETFOOD | RECIPE | CHICKEN …
From pinterest.com
CRêPES DE RIZ ROUGE AUX CREVETTES #MASHPOTATO | FOOD INSPIRATION ...
From pinterest.ca
CREPES DE RIZ (CHICKEN PACKAGES) - DINING AND COOKING
From diningandcooking.com
EASY HOMEMADE CHICKEN CREPES RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRêPES DE RIZ | ETSY CANADA
From etsy.com
CHICKEN à LA KING CRêPES - VALERIE BERTINELLI
From valeriebertinelli.com
STIR-FRIED CHICKEN WITH BASMATI RICE - RICARDO
From ricardocuisine.com
SALTED RICE CREPES: THE EASY RECIPE - CULTURE CRUNCH
From culture-crunch.com
WILD RICE CRêPES WITH CHICKEN AND MUSHROOMS - CANADIAN LIVING
From canadianliving.com
CHICKEN BROCCOLI CREPES | RECIPE | CREPE RECIPES, RECIPES, CHICKEN …
From pinterest.com.au
SAVORY CHICKEN CREPES - I HEART NAPTIME
From iheartnaptime.net
CHICKEN MAYO CREPES - RECIPES | COOKS.COM
From cooks.com
EASY CREPE RECIPE WITH CHICKEN AND CHEESE - LAVENDER & MACARONS
From lavenderandmacarons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love