Chicken & Mandarin Crepes Recipe

• Crepe recipe sufficient for 7 lg. crepes
• 3 chicken breasts, 5 thighs, boiled or possibly roasted
• 1 can mandarin oranges
• 2 Packages whole almonds
• 1 can water chestnuts
• 3/4 c. Miracle Whip salad dressing
• 1/2 pt. lowfat sour cream
• 5 tbsp. sherry
• 7 orange slices with a bit of nutmeg
• Sprinkle parsley on them

1. Remove skin first; dice chicken; dice 3/4 of almonds; dice chestnuts.
2. Mix with 1/2 c. mayonnaise.
3. Add in mandarin oranges and fill crepes so you can roll them up, flap side underneath.
4. Place on ungreased cookie sheet.
5. On top, spoon a mix of 1/2 pint of lowfat sour cream, 1/4 c. mayonnaise and sherry.
6. Scatter rest of diced almonds over this.
7. Bake at 375 degrees for 1/2 hour.
8. Last 10 min in separate tin, bake orange slices to sue as garnish on top of crepes.
9. There will be extra lowfat sour cream mix left.
10. This can be served for those wishing more.
11. Garnish with sprigs of parsley.

crepe, chicken breasts, mandarin oranges, almonds, water chestnuts, miracle, sour cream, sherry, orange slices with, parsley

Taken from cookeatshare.com/recipes/chicken-mandarin-crepes-43800 (may not work)