Chicken Broccoli Crepes

Crepes are just as good for lunch or dinner as they are for breakfast or brunch. Kathryn especially likes Chicken Broccoli Crepes. We just took the ingredients we love from our Chicken Broccoli Casserole and put them in a crepe.





Chicken Broccoli Crepes
crepes
chicken, cooked and shredded or cubed*
broccoli, steamed and chopped**
cheddar cheese, grated
sauce or sour cream (optional)

Okay, if you're like me in my early days of cooking, you're going "Where are the amounts?!" Sorry this is one of those meals where you just eyeball everything. Take a deep breath, relax, and just go with the flow. :) I will say our pan held eight crepes, but if you filled each crepe a little less you could probably fit ten. I used two large chicken breasts. Most of a 16 oz bag of broccoli florets (the leftovers get eaten pretty quickly at our house). Probably 2 cups grated cheese. 1-2 Tablespoons of sauce per crepe.

Heat oven to 350 degrees. In each crepe, put some sauce or sour cream, chicken, broccoli, and cheese. Roll that baby up. Place in a 9x13 pan. (I use a glass pan. I tried lightly buttering it once because I was afraid they would stick, and then no buttering of the pan, sticking wasn't a problem either way.) Cover the top with cheese and as much broccoli and chicken as looks good to you. Heat until warmed through. (What?! No exact time? Well, it depends on if the chicken came right out of the oven or if it's been in the fridge! Anywhere from 15-30 minutes should do the trick. You'll just have to try it to find out!)

* How do I cook the chicken? Well, there are a variety of ways to do that. I like to do a bunch at once so I have dinner one night of bacon-covered chicken and then use leftovers for lunches and one or two more dinners. My favorite way is to heat the oven to 350 degrees, then cover a rimmed cookie sheet with foil (just for easier cleanup). After you've rinsed and patted dry with paper towels (which I've recently heard is unnecessary and actually spreads more germs--who knows?!) your value size bunch of boneless chicken breasts , then I season the bottom sides with salt and pepper (I don't season the tops of the chicken, the bacon seems to do this well enough, turn them over, and lay bacon on top (just cut it to fit). Bake the chicken for 45 minutes (these are the gigantic chicken breasts--if you went organic, they would probably be smaller, and you'd have to cook them less. You can also just use bone-in, skin covered chicken breasts--the skin should keep the meat as moist as when using the bacon and supposedly the bones give great flavor. But then you wouldn't have the bacon! By the way, some people (Kristen) don't think the bacon is cooked enough this way. Just remove the chicken from the tray to rest (for 10 minutes at least--or all your delightful juices will run out all over your plate, instead of staying in the meat), put the bacon back in the oven (the side that was touching the bacon should be up--it's the least crispy) for about 3-5 minutes--you'll have to check to make sure it's cooked to your liking. Hmmmmm. This needs to be its own post.

** I just put the bag in the microwave for 8 minutes.