Chicken and Cheese Crepes

• 2- 1/2 cups Shredded, Cooked Chicken
• 1- 1/2 cup Ricotta Cheese
• 3/4 cups Grated Parmesan Cheese, Divided, Plus A Bit More For Garnish
• 1/2 cups Chopped Fresh Herbs (I Used Parsley And Thyme), Divided
• Salt And Pepper, to taste
• 8 whole Crepes
• 3 Tablespoons Butter
• 2 bulbs Shallots, Sliced
• 2 whole Medium Zucchini, Diced
• 8 ounces, weight Button Mushrooms, Diced
• 1 cup Chicken Stock
• 1/4 cups Dry White Wine
• 2 teaspoons Lemon Zest, Plus A Bit For Garnish

1. Preheat oven to 400 degrees F.
2. Combine chicken, ricotta, 1/2 cup Parmesan, 1/4 cup herbs, salt (I used 1 teaspoon) and pepper (I used 3/4 teaspoon) in a bowl.
3. Spoon about 1/4 cup chicken mixture into the middle of each crepe; roll up to enclose filling.
4. Place crepes seam side down into a baking dish.
5. Cover with foil and bake until filling is heated through, about 15 minutes.
6. Meanwhile, melt butter in a skillet over medium heat.
7. Add shallot and cook until softened, about 1 minute.
8. Add zucchini and mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
9. Add chicken stock and wine, simmer for 2-3 minutes.
10. Reduce heat and add lemon zest, remaining herbs, and 1/4 cup Parmesan.
11. Season with salt and pepper.
12. Remove from heat and spoon over top of crepes.
13. Garnish with a bit of herbs, Parmesan and lemon zest.

chicken, ricotta cheese, parmesan cheese, fresh herbs, salt, crepes, butter, shallots, zucchini, mushrooms, chicken, white wine, lemon zest

Taken from tastykitchen.com/recipes/main-courses/chicken-and-cheese-crepes/ (may not work)