Chicken Ricotta Crepes

with

Asparagus Shallot Lemon Sauce

Yield: 4 serving

405 Calories per two Crepe Serving

Ingredients

 

3 Tablespoons unsalted butter, plus more for the dish

2 1/2 cups shredded rotisserie chicken ( or poach one or two large fresh skinless and boneless chicken breast) See recipe for poaching chicken in the recipe index

1 1/2 cups ricotta cheese

3/4 cup grated Parmesan cheese, plus more for serving

1/4  cup chopped fresh herbs (such as basil, flat leaf parsley,oregano or mint.) If you don't have fresh herbs,dried herbs will work also

8 store bought crepes  
(about 9 inches each. Or make you own using my crepe recipe in my recipe index.

1 shallot, sliced

1/2 pound asparagus, trimmed and cut into pieces 

3/4 cup low-sodium chicken broth

1 teaspoon finely grated lemon zest

Method: 

-Preheat the oven to 425 degrees. Butter a large baking dish (I use  non stick butter spray )

-In a large bowl combine the chicken, ricotta, 1/2 cup Parmesan, 3 tablespoon herbs, 3/4 teaspoon salt and 1/2 teaspoon black pepper.

-Spoon about 1/4 cup filling across the lower half of each crepes; roll up to enclosed 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 tender, about 3 minutes. 

-Add chicken broth, lemon zest and the remaining 1 tablespoon of herb's, and simmer until the sauce is slightly thickened, about 2 minutes; stir in the remaining 1/4 cup Parmesan cheese and season with salt and pepper.

-Divide the crepes among the plates, top with the sauce and sprinkle with Parmesan (optional).