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1 tablespoon unsalted butter1/4 cup minced onion1/4 cup finely chopped carrot1/4 cup finely chopped celery2 tablespoons minced parsley2 cups finely chopped cooked chicken1/2 teaspoon pepper1/4 teaspoon oregano1/4 teaspoon basil3/4 cup dry white wine1 1/2 cups dairy sour half-and-half or plain yogurt8 plain crepes (recipe below)1 1/2 cups (6 ounces) shredded lowfat Wisconsin colby cheese
Melt butter in large frying pan. Sauté onion, carrot, celery and parsley until almost tender. Add chicken, spices and wine. Simmer uncovered 15 minutes. Remove from heat and stir in dairy sour half-and-half or yogurt and 3/4 cup of the shredded cheese. Divide filling evenly between crepes and roll. Place in lightly buttered shallow baking dish, seam side down. Sprinkle remaining 3/4 cup shredded cheese over crepes. Bake at 425°F oven for 10 minutes, or until cheese starts to melt and crepes are hot.
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