Chicken Crepes Florentine
- Number of Servings: 2
Ingredients
chicken crepes forentine Ingredients :3 large egg whites (set yolks aside for hollandaise sauce)1/2 chicken breast 1/2 cup frozen spinach, defrosted 1 mushroom sliced1 tsp chopped onion (optional)1/2 tsp olive oil (optional)1 Tbsp (per crepe) shredded low fat mozzarella cheese (optional)1/2 to 1 packet of splenda (depending on how sweet you like your crepes)dash of salt & pepperdash of cream of tartar (optional)butter flavored nonstick sprayHollandaise Sauce Ingredients :3 egg yolks1/2 - 1 packet of Splenda1-2 Tbsp hot water1 tsp white wine or white wine vinegar (more tangy)2 tsp "I Can't Believe It's Not Butter", melted (or use spray since it's already liquid) dash of salt & dash of cayenne pepperparsley (garnish)
Filling: Season and bake the chicken breast at 350 degrees for 20 minutes or until nearly done. Combine spinach, mushrooms, onions, olive oil and chicken in a small nonstick pan and sauté over medium heat until well mixed and chicken is cooked through. Set aside.
Crepes: Combine egg whites, Splenda, salt, pepper and tartar in a mixing bowl and beat until slightly frothy (I use the Silver Bullet Mixer). Lightly spray small nonstick pan with butter spray and pour half of egg white mixture in pan making sure you cover the bottom of pan so you have a well formed pancake shape crepe. Cook on medium heat until slightly brown on bottom and top is done enough to lightly spray with butter spray and flip over.
Remove after a few seconds, place on plate and add 1/2 of chicken mixture on top of crepe. Sprinkle with mozzarella if desired. Roll the crepe over chicken mixture. Set aside and continue to second crepe. Once crepes are complete make the hollandaise sauce (optional).
To make the hollandaise sauce, you will need a double broiler or a medium pot and a very small non-stick pot (I use the two pots).
Fill the medium pot with 2-3 inches of water or however much to avoid spilling when smaller pan is placed inside. Over medium heat bring water to a boil. In a small bowl mix egg yolks, Splenda, white wine, melted butter, salt and cayenne in a mixing bowl or Silver Bullet. Mix well until creamy. Pour mixture into the smaller pot and whisk mixture quickly until thickened (happens quickly!)
Remove from heat to avoid curdling. Add an extra tablespoon of water if needed for proper consistency. Taste for seasoning. Add parsley for garnish if desired and serve!
Number of Servings: 2
Recipe submitted by SparkPeople user TERA101376.
Crepes: Combine egg whites, Splenda, salt, pepper and tartar in a mixing bowl and beat until slightly frothy (I use the Silver Bullet Mixer). Lightly spray small nonstick pan with butter spray and pour half of egg white mixture in pan making sure you cover the bottom of pan so you have a well formed pancake shape crepe. Cook on medium heat until slightly brown on bottom and top is done enough to lightly spray with butter spray and flip over.
Remove after a few seconds, place on plate and add 1/2 of chicken mixture on top of crepe. Sprinkle with mozzarella if desired. Roll the crepe over chicken mixture. Set aside and continue to second crepe. Once crepes are complete make the hollandaise sauce (optional).
To make the hollandaise sauce, you will need a double broiler or a medium pot and a very small non-stick pot (I use the two pots).
Fill the medium pot with 2-3 inches of water or however much to avoid spilling when smaller pan is placed inside. Over medium heat bring water to a boil. In a small bowl mix egg yolks, Splenda, white wine, melted butter, salt and cayenne in a mixing bowl or Silver Bullet. Mix well until creamy. Pour mixture into the smaller pot and whisk mixture quickly until thickened (happens quickly!)
Remove from heat to avoid curdling. Add an extra tablespoon of water if needed for proper consistency. Taste for seasoning. Add parsley for garnish if desired and serve!
Number of Servings: 2
Recipe submitted by SparkPeople user TERA101376.
Nutritional Info Amount Per Serving
- Calories: 191.9
- Total Fat: 8.4 g
- Cholesterol: 353.0 mg
- Sodium: 286.2 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.5 g
- Protein: 24.8 g
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