Chicken Stuffed Crepes

• 4 crepes
• 1 1/4 lbs boneless skinless chicken breasts
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 3 ounces baby spinach leaves
• 4 ounces baby portabella mushrooms, thickly sliced
• 1/4 cup finely chopped onion
• 1/2 cup grated parmesan cheese
• 1 cup red pasta sauce
• 1 cup shredded mozzarella cheese

1. Preheat oven to 325u0b0F.
2. Slice chicken breasts into thin medallions. Cook in nonstick pan, season with salt and pepper.
3. Remove chicken medallions from pan, retaining juices.
4. Cook spinach, onion and mushrooms just until done, then add chicken back inches
5. Add parmesan to chicken and veggies, mix well.
6. Divide chicken mixture, spoon onto center of each crepe. Roll up crepes and place in 8"x8" glass baking dish.
7. Spoon tomato sauce over crepes, top with mozzarella cheese.
8. Bake at 325F for 20 minutes.

crepes, chicken breasts, salt, ground black pepper, baby spinach, baby portabella mushrooms, onion, parmesan cheese, red pasta sauce, mozzarella cheese

Taken from www.food.com/recipe/chicken-stuffed-crepes-336103 (may not work)