Description
Indulge in the delightful flavors of Pesto Chicken Crepes, featuring tender chicken and vibrant pesto wrapped in delicate crepes. Perfect for brunch or a cozy dinner!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tsp olive oil
- 1 cup flour
- 2 large eggs
- 1 cup milk
- Pinch of salt
- 1 cup fresh basil pesto (store-bought or homemade)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup cherry tomatoes, halved
Instructions
- For the Chicken: Season chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat. Sauté chicken for about 6-7 minutes per side until golden brown and cooked through. Remove from heat and let rest before slicing.
- For the Crepes: In a mixing bowl, whisk together flour, eggs, milk, and salt until smooth. Let it rest for about 10 minutes.
- Heat a non-stick skillet over medium heat and lightly grease with olive oil.
- Pour about half a cup of batter into the skillet, swirling to form a thin layer. Cook for 1-2 minutes until golden brown before flipping. Repeat until all batter is used.
- To Assemble: Spread pesto on each crepe, add sliced chicken, and sprinkle with Parmesan cheese.
- Roll up the crepes like burritos and place on plates.
- Garnish with halved cherry tomatoes and drizzle with extra pesto if desired.
Nutrition
- Serving Size: 1 crepe (approximately 200g)
- Calories: 380
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 140mg
Keywords: - For a vegetarian option, replace chicken with sautéed vegetables. - Experiment with different types of pesto or add crushed red pepper flakes for extra flavor. - Store leftovers in an airtight container in the fridge for up to three days.