From Paulette Vickery's Recipe Collection

BB: CHICKEN CRAPES

main dish, poultry

1 each recipe crapes, containing:
3 each egg beaters
1 cup skim milk
2/3 cup flour
1 each chicken filling, containing:
3 teaspoon nonfat chicken broth
1/4 cup chopped onion
1 can mushroom pieces, 8oz
1/2 cup cook drained spinach
1 each chicken breast, cooked
1/2 cup nonfat ricotta cheese
1/2 cup nonfat cottage cheese
1 single salt
1 single pepper
2 teaspoon lemon juice
1 each sauce topping, containing:
1 tablespoon corn starch
1 cup nonfat chicken broth
1/4 teaspoon minced garlic, in a jar
1/4 teaspoon onion powder
1 cup skim milk
1/4 teaspoon basil
3 cup tomato sauce
1/4 teaspoon oregano
1 cup nonfat motzarella cheese

To make crapes: beat egg beaters and milk together. Add flour and beat well. Let the batter stand, but beat again before cooking. Heat a crape pan, or a small nonstick pan coated with pam spray, until hot. Pour about 2 tablespoons of batter into the pan. Tilt the pan to coat the whole bottom with batter. Cook about 1 minute or until the under side is lightly browned. Turn the crape, and brown the other side for about 10-20 seconds. Remove and cool before filling. This should make about 15 crapes. To make filling: saute onion in chicken broth. Add mushrooms, chopped chicken, and spinach. Add cheeses and seasonings. Spoon about 2 tablespoons filling into each crape. Tuck the ends in to prevent seepage, and roll up the crapes and set aside. To make sauce: Blend until smooth, milk, corn starch, minced garlic, onion powder, basil, oregano, and salt to taste. Boil until thick and set aside. Mix together tomato sauce and chicken broth. Simmer about 45 minutes. Stir together the 2 sauces. Spread the sauce over the crapes in a 9-13 inch baking dish which has been sprayed with pam. Top with grated cheese. Bake at 350 degrees, for 20 minutes uncovered. Per serving: fat 1 G, cholesterol 12 MG, fiber 1 G, calorries 898, 9 percent from fat, protein 11 G, carbohydrate 12 G, sodium 550 MG.

Yield: 15 servings







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