Chicken and Asparagus Crepes

By á-4084

Ingredients

• 3 tablespoons unsalted butter, plus more for the dish
• 2 1/2 cups rotisserie chicken, shredded
• 1 1/2 cups ricotta cheese
• 3/4 cup grated parmesan cheese, plus more for serving
• 1/4 cup fresh herbs, chopped (such as parsley, dill, chives or mint)
• Kosher salt and freshly ground pepper
• 8 crepes, I use store bought 9" crepes
• 1 shallot, sliced
• 1/2 pound asparagus, trimmed and cut into pieces or broccoli
• 3/4 cup low-sodium chicken broth
• 1 teaspoon finely grated lemon zest

Preparation

Step 1

Preheat the oven to 425 degrees.

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.