Pesto Chicken Crepes
Pesto Chicken Crepes have juicy pesto chicken, onion, and cheese in delicate crepes with red pepper coulis and fresh basil. These crepes are an elegant dish for lunch or dinner, and every component can be assembled in advance. This recipe is beautiful and festive for the holidays as well.
Ingredients
- 12 Savory Crepes
- 1 lb cooked chicken chopped
- 1 Tbsp extra virgin olive oil
- ½ large white onion
- 1 large clove garlic
- 3 Tbsp prepared basil pesto
- 6 oz Fontina cheese shredded
- 1 pinch kosher salt
- Red Pepper Coulis
- ¼ cup chopped fresh basil
Instructions
- Heat oven to 350°F.
- In a skillet, sauté the onion and garlic in the olive oil. Once the onion is soft and fragrant, transfer this mixture to a mixing bowl and add the chicken, pesto, and cheese. Stir to combine.
- Lay out a crepe. Spoon ~1/12 of the chicken mixture down the center and roll up the crepe. Lay in a 13x9 bake dish (*see Notes). Repeat with remaining filling and crepes.
- Bake crepes at 350°F for 15-20 minutes until filling is bubbly and crepe ends are crispy. Serve topped with Red Pepper Coulis and fresh basil.
Notes
Twelve crepes tend to be more than can comfortably fit in a single 13x9 bake dish, so be ready with a second bake dish.
This recipe uses roughly half of the red pepper coulis, so there will be that leftover to plan for another meal.
Nutrition
Calories: 477kcal (24%) | Carbohydrates: 24g (8%) | Protein: 29g (58%) | Fat: 28g (43%) | Saturated Fat: 11g (69%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 178mg (59%) | Sodium: 617mg (27%) | Potassium: 129mg (4%) | Fiber: 2g (8%) | Sugar: 5g (6%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!