I have a confession to make - this is my first attempt at making crepes. Now, I'm kicking myself that I waited so long to make them! Surprisingly easy, crepes are whipped up (literally) in a blender. They cook as fast as flapjacks too. Needless to say, there will be more crepe-making in my future. This delightful recipe comes from the April 2014 edition of Cooking Light magazine. The original recipe calls for Swiss chard, but I could not find these greens in my grocery store, so I substituted them with kale. The crepe-filling turned out wonderful with the changes! The crepes are topped with a sprinkling of gruyere cheese for a beautiful finish.
You can use any type of greens for this recipe...such as Swiss chard, kale, spinach etc.
You do not have to caramelize the onion. You can simply cook the onions until they are tender.
The crepes can be made ahead! Make the crepes, and then stack them between paper towels. Store in the f...
This wonderful recipe comes from the October 2007 issue of Cooking Light magazine. It is simple to prepare and only has a few ingredients, but if you make it for company, it has the 'Wow Factor' in how it is presented. If you are not a fan of goat cheese, you can use the Gournay cheese - the results are just as yummy.
The polenta compliments everything in the chicken without stealing the show. I added some parmigiano-reggiano to up the flavor of the polenta, but feel free to leave it out if you want. This dish as a whole is a lovely meal for friends and family alike. If you make this chicken dish, I would love to hear the results.
You can stuff the chicken breasts up to a day ahead. You can just put them in the refrigerator, until you're ready to cook them.
To save on time, get the water simmering for the polenta while preparing the chicken. When the chicken is in the oven, make the polenta.
I recommend adding some roasted fall vegetables to this meal...