Wild Rice Crêpes with Chicken and Mushrooms
For the fresh mushrooms, you can use cremini, white button or shiitake mushroom caps.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 594 |
| pro | 34 g |
| total fat | 31 g |
| sat. fat | 14 g |
| carb | 47 g |
| fibre | 4 g |
| chol | 217 mg |
| sodium | 1112 mg |
| % RDI: | - |
| calcium | 23% |
| iron | 30% |
| vit A | 36% |
| vit C | 107% |
| folate | 52% |
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1 pkg (14 g) dried porcini mushrooms
1 tbsp (15 mL) vegetable oil
3 boneless skinless chicken breasts, cut into 3/4 inch (2 cm) cubes
2 tbsp (25 mL) butter
4 cups (1 L) thinly sliced fresh mushrooms
Half onion, diced
1/2 tsp (2 mL) each salt and pepper
4 oz (125 g) light cream cheese, cubed
2 tsp (10 mL) minced fresh sage or thyme (or 1/2 tsp/ 2 mL dried)
1/2 cup (125 mL) grated Parmesan cheese
12 Wild Rice Crepes
Tomato Red Pepper Sauce
Preparation:
Grease 13- x 9-inch (3 L) glass baking dish; set aside.
In heatproof bowl, cover porcini mushrooms with 2/3 cup (150 mL) boiling water; let stand until softened, 20 minutes. Drain, reserving liquid. Chop mushrooms.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat; brown chicken. Transfer to bowl; set aside.
Add half of the butter to pan and melt over medium-high heat; sauté soaked and fresh mushrooms, onion, salt and pepper until tender and liquid is evaporated, about 5 minutes.
Return chicken to pan. Stir in cream cheese, sage and reserved soaking liquid; simmer over medium heat until smooth and chicken is no longer pink inside, about 3 minutes. Stir in all but 2 tbsp (25 mL) of the Parmesan; let cool slightly.
Spoon about 1/3 cup (75 mL) filling in line along centre of each crêpe. Roll up and arrange snugly, seam side down and in single layer, in prepared pan. (Make-ahead: Cover with foil and refrigerate for up to 24 hours; bake for 10 minutes longer, uncovering for last 15 minutes.)
Melt remaining butter; brush over crêpes. Sprinkle with remaining Parmesan. Bake in 350°F (180°C) oven until heated through, about 35 minutes.
Spoon Tomato Red Pepper Sauce onto each plate; top with 2 crêpes.
In heatproof bowl, cover porcini mushrooms with 2/3 cup (150 mL) boiling water; let stand until softened, 20 minutes. Drain, reserving liquid. Chop mushrooms.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat; brown chicken. Transfer to bowl; set aside.
Add half of the butter to pan and melt over medium-high heat; sauté soaked and fresh mushrooms, onion, salt and pepper until tender and liquid is evaporated, about 5 minutes.
Return chicken to pan. Stir in cream cheese, sage and reserved soaking liquid; simmer over medium heat until smooth and chicken is no longer pink inside, about 3 minutes. Stir in all but 2 tbsp (25 mL) of the Parmesan; let cool slightly.
Spoon about 1/3 cup (75 mL) filling in line along centre of each crêpe. Roll up and arrange snugly, seam side down and in single layer, in prepared pan. (Make-ahead: Cover with foil and refrigerate for up to 24 hours; bake for 10 minutes longer, uncovering for last 15 minutes.)
Melt remaining butter; brush over crêpes. Sprinkle with remaining Parmesan. Bake in 350°F (180°C) oven until heated through, about 35 minutes.
Spoon Tomato Red Pepper Sauce onto each plate; top with 2 crêpes.
Source
Holiday Celebrations: 2007
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