Chicken, Spinach, and Mushroom Crepes

Ingredients

Cooking spray
1 cup thinly sliced onion
1 (8-ounce) package presliced mushrooms
3 cups chopped cooked chicken breast
1/2 cup sliced green onions
3/4 teaspoon salt, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 tablespoon butter
2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk
1/4 teaspoon black pepper
10 Basic Crepes
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.

Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.

Preheat broiler.

Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.

Yield

5 servings (serving size: 2 crepes)

Nutritional Information

CALORIES 411(30% from fat); FAT 13.8g (sat 6.7g,mono 4.1g,poly 1.4g); PROTEIN 40.1g; CHOLESTEROL 164mg; CALCIUM 308mg; SODIUM 719mg; FIBER 3.7g; IRON 3.6mg; CARBOHYDRATE 30.9g

Cooking Light, JUNE 2006