- 4
- 30 mins
- 65 mins
Ingredients
- 3 tbsp unsalted butter, plus more for the dish
- 2 1/2 c shredded rotisserie chicken
- 1 1/2 c ricotta cheese
- 3/4 c grated parmesan cheese plus more for serving
- 1/4 c chopped fresh herbs
- Kosher salt and freshly ground pepper
- 8 store bought crepes
- 1 shallot, sliced
- 1/2 lb asparagus, trimmed and cut into pieces
- 3/4 c low sodium chicken broth
- 1 tsp finely grated lemon zest
Preparation
Step 1
Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2 c parmesan, 3 tbsp herbs, 1/4 tsp salt and 1/2 tsp pepper in a medium bowl. Spoon about 1/2 c 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 mins.
Meanwhile, melt 3 tbsp butter in a skillet over medium high heat. Add the shallot and cook until it softens, about 1 min. Add the asparagus and cook until just tender, about 3 mins. Add the chicken broth, lemon zest and the remaining herbs and simmer until the sauce is slightly thickened, about 2 mins. Stir in the remaining 1/4 c parmesan cheese and season with salt and pepper.
Divide the crepes among plates, top with the asparagus and sauce and sprinkle with parmesan.