40 min 2
Chicken and Spinach Ricotta Crepes
Traditional crêpes are basically very thin pancakes filled with wonderful ingredients. This recipe borrows the same concept but uses big, juicy chicken breasts pounded into a thin layer to wrap around garlicky ricotta cheese and green leafy spinach.
2 large boneless, skinless free-range chicken breasts, butterflied and pounded thin
4 cups chopped fresh spinach
¾ cup organic ricotta cheese
⅓ cup grated organic Parmesan cheese
¼ cup mayonnaise
1 tablespoon minced garlic
¼ teaspoon sea salt
Pinch freshly ground black pepper
Pinch red pepper flakes
Directions Preparing:15 minCooking:25 min
Step 1Preheat the oven to 425°F.
Step 2Line a rimmed baking sheet with parchment paper.
Step 3In a large bowl, mix the spinach, ricotta and Parmesan cheeses, mayonnaise, garlic, salt, black pepper, red pepper flakes, and nutmeg.
Step 4Lay the butterflied chicken breasts flat on a work surface and divide the spinach mixture between the two breasts. Roll up each chicken breast and place it seam-side down on the baking sheet. Sprinkle the chicken with seasoned salt.
Step 5Bake until the internal temperature reaches 165°F, about 25 minutes. Serve hot.
Nutrition Facts (per serving of 2)