Chicken Florentine in Egg Crepes

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 156.9
  • Total Fat: 2.1 g
  • Cholesterol: 21.3 mg
  • Sodium: 360.7 mg
  • Total Carbs: 10.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 23.3 g

View full nutritional breakdown of Chicken Florentine in Egg Crepes calories by ingredient

Number of Servings: 2


    Egg Beaters, 1 cup
    Cooked, boneless, skinless, chicken breast, 2 ounces
    Mushrooms, fresh, 1 cup, sliced
    Spinach, fresh, 2 cups
    Parmesan Cheese, shredded, 2 tbsp


In a small bowl, beat egg and egg whites; set aside. Add salt and pepper if desired.

Heat a large non-stick pan, add a small amount of cooking spray. Saute mushrooms until just browned; remove from pan. Drain on paper towel if needed.

Add spinach and saute just until wilted; remove from pan. Drain on paper towel if needed.

Place cooked chicken, mushrooms and spinach in a bowl; toss with Parmesan cheese.

Spray pan again with cooking spray, add eggs to pan, turning the pan as needed to coat all the way around. You want a very thin layer of eggs. As the eggs begin to cook, turn the pan again if needed (just as if you were cooking an omelette).

After 1 minute the eggs should be set, carefully flip the eggs over to cook the other side. Remove from pan and place on a plate.

Place chicken mixture in the center of cooked eggs, fold over one side of eggs, then the other.

Number of Servings: 2

Recipe submitted by SparkPeople user .