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Categories:
crepes chicken breasts salt ground black pepper baby spinach baby portabella mushrooms onion Parmesan cheese red pasta sauce Mozzarella cheese
Viewed: 47 - Published at: 7 years agoIngredients
- 4 crepes
- 1 1/4 lbs boneless skinless chicken breasts
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 3 ounces baby spinach leaves
- 4 ounces baby portabella mushrooms, thickly sliced
- 1/4 cup finely chopped onion
- 1/2 cup grated parmesan cheese
- 1 cup red pasta sauce
- 1 cup shredded mozzarella cheese
Method
- Preheat oven to 325°F.
- Slice chicken breasts into thin medallions. Cook in nonstick pan, season with salt and pepper.
- Remove chicken medallions from pan, retaining juices.
- Cook spinach, onion and mushrooms just until done, then add chicken back inches
- Add parmesan to chicken and veggies, mix well.
- Divide chicken mixture, spoon onto center of each crepe. Roll up crepes and place in 8"x8" glass baking dish.
- Spoon tomato sauce over crepes, top with mozzarella cheese.
- Bake at 325F for 20 minutes.
