In a saucepan whisk roasted chicken base and water then bring to a boil then lower to a simmer.
Place skinless chicken breast and thigh in water mixture and cook to 175°F internal temperature.
Remove chicken from pan and cool then pull chicken from the bone and reserve.
Melt butter in sauté pan over medium heat. Add vegetable blend to the pan and cook for 2-3 minutes. Now add pulled chicken, caramelized onions, salt and pepper. Continue to cook for 2 minutes stirring.
Pour wine in pan add thyme and parsley then allow liquid to reduce by 75%.
Transfer this mixture to a bowl using tongs or a slotted spoon. Toss with cheddar and mozzarella cheese cool and reserve.
Portion cooled chicken mixture on one side of each crepe.
Gently fold in the sides and roll into a cylinder.
Brush butter flavored oil on the bottom of a baking dish or sizzle platter.
Place crepes seam side down.
Place in 400°F oven and bake until lightly browned about 5-6 minutes.
Gently remove crepes from pan with spatula and place two on each plate.
Top with three ounces of sauce and garnish with paprika and green onions.
Ingredients
4 ea. Ridgecrest® 6-inch crepes
1 tbsp. Brilliance Butter Flavored Oil
3 oz. Ridgecrest® Chateau vegetable blend, warmed
2 oz. Ridgecrest® caramelized onions
1/2 cup Bacio® white cheddar and mozzarella cheese, shredded
2 ea. West Creek® chicken, utilizing two breasts and two thighs
