Chicken Mushroom Crepes
Makes 4 Servings; approximately 237 Calories per Serving
Crepes
5 egg whites
3 tablespoons rolled oats
1 tablespoon finely chopped onion
1 tablespoon chopped green onion
1/2 teaspoon salt
1 tablespoon finely chopped spinach
2 packets Equal
1/2 teaspoon vanilla (optional)
In a small skillet over high heat, lightly roast the oats, shaking the pan almost constantly until they're light brown. Place all ingredients except the Equal in blender. Process well, add Equal and blend again. Heat a 10-inch Teflon skillet until very hot. Pour 1/4 crepe batter into pan,
tip the pan quickly to coat the bottom with batter and cook about 1 minute, or until edges begin to curl away from pan. Turn crepe out onto dish and repeat process 3 more times, blending batter until frothy each time. Set aside.
Chicken Filling
1 package (12 ounces) low-fat cottage cheese
8 ounces boneless, skinless chicken breasts, cut into short strips
1 tablespoon (3 teaspoons) Chef Paul Prudhomme's Poultry Magic
1/2 cup chopped onions
1/4 cup chopped green bell peppers
1 cup plus 2 tablespoons defatted chicken stock.
1/2 cup diced yellow squash
1/2 cupe diced zucchini
1/2 teaspoon minced fresh garlic
3 cups thinly sliced mushrooms
2 teaspoons arrowroot
Make a mock cream by placing cottage cheese in blender and processing until very creamy, about 4 minutes. Add 3 tablespoons chicken stock and blend again until very smooth and creamy. Set aside.
Combine arrowroot with 1 tablespoon stock and set aside.
Mix 1 teaspoon Poultry Magic into chicken, blending well with your hands until all chicken is evenly coated.
Place a 10-inch skillet over high heat. When pan is very hot, add seasoned chicken and quickly bronze
, cooking approximately 2 minutes on each side. Remove from skillet. Let skillet get very hot again, add onion, bell peppers and 1 teaspoon Poultry Magic and cook 3 minutes, stirring once just to brown evenly and distribute the seasoning throughout the vegetables. Stir in 3 tablespoons
stock and scrape up bottom of pan. Cook 3 minutes and add 3 tablespoons stock around sides of pan and scrape. Cook 1 and 1/2 minutes, and add minced garlic and mushrooms. Stir well and add squash and zucchini. Stir gently and continue cooking 1 minute. Add 1/2 teaspoon Poultry Magic and stir
to coat vegetables with seasoning. If sides of pan are browning fast, move vegetables to edges and use their moisture to scrape up brown on sides. Cook 4 minutes, add chicken back to pan and the remaining 1/2 cup stock. Scrape up pan bottom and cook 4 minutes. Add the arrowroot mixture to pan.
Cook 1 minute and add 1 cup of the mock cream. Bring to a simmer and turn off heat. Add 1/2 teaspoon Poultry Magic. Mix well. Makes 3 cups. Place 1/2 cup chicken mixture in each crepe, roll up and top with another 1/4 cup.
