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
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.
THE RIVIERA
Provided by Food Network
Yield 1 serving
Number Of Ingredients 4
Steps:
- Combine ingredients in a shaker with ice and mix vigorously. Stop when the shaker is too cold to hold. Strain into a chilled martini glass and garnish with a lemon twist.
MEXICAN CHICKEN CREPES
So good and so easy! I got this from my SIL, and even though it is more like chicken enchiladas, this is the name that came with it. Cook time does not include cooking and shredding chicken.
Provided by Miss Diggy
Categories Lunch/Snacks
Time 40m
Yield 8 crepes
Number Of Ingredients 12
Steps:
- Combine all indregients except tortillas and chicken.
- Mix half of the sauce with chicken and roll into tortillas and put into a baking dish.
- Then pour the rest of sauce over filled tortillas.
- Bake for 25-30 minutes at 350, or until bubly and hot.
- Garnish with more grated cheese, olives, and tomatoes.
Nutrition Facts : Calories 763.9, Fat 52, SaturatedFat 24.1, Cholesterol 146.6, Sodium 1990.3, Carbohydrate 35.1, Fiber 1.9, Sugar 5, Protein 39.5
PARISIENNE CHICKEN CREPES
Make and share this Parisienne Chicken Crepes recipe from Food.com.
Provided by Barb in WNY
Categories Chicken
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in saucepan.
- Blend in flour.
- Then add chicken broth and salt; stir and cook over moderate heat about 2 minutes or until thickened.
- Stir in mushrooms, cook for 1 minute. Remove from heat.
- Mix egg yolk with cream.
- Stir small amount of hot mixture into egg yolk.
- Then stir egg mixture into saucepan.
- Cook over low heat for another minute.
- Stir in chicken.
- In a large shallow baking dish, fill crepes with chicken mixture, fold over.
- Sprinkle with cheese.
- Bake in a 350F oven for 15 to 20 minutes.
Nutrition Facts : Calories 128.6, Fat 8.8, SaturatedFat 4.7, Cholesterol 63.2, Sodium 287, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 9.1
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 Crepes and Blintzes
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
CHICKEN BREASTS RIVIERA
Steps:
- Between two pieces of wax paper, gently flatten chicken. In small bowl, mix together flour, poultry seasoning, lemon pepper and salt. Add chicken, one piece at a time, dredging to coat.
- In large fry pan, place oil and heat to medium high temperature. Add chicken and cook about 3 minutes on each side or until brown.
- In small bowl, mix together cornstarch, grapefruit juice and pineapple juice until smooth; add to pan and bring to low boil. Reduce heat, cover and simmer about 10 minutes or until fork can be inserted in chicken with ease.
- In small bowl, mix together butter, honey and mustard. Dip grapefruit wedges and pineapple rings, one piece at a time, in butter mixture, turning to coat. Place fruit on broiler pan and broil about 3 minutes. Keep warm.
- On serving plate, place salad greens; arrange chicken on top and pour sauce over chicken. Place grapefruit wedges and pineapple slices around chicken. Sprinkle with parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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