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
In a sauté pan over medium heat add oil and flour. Whisk together and while whisking cook for 3-4 minutes to cook out the flour taste and to make a roux. Remove from heat and reserve.
Gently secure the whole bay leaf to the flat side of the onion with the whole cloves to make the onion piquet.
Pour heavy cream in a saucepan over medium heat and add onion piquet. Simmer for 20 minutes.
Remove the onion piquet from the cream and discard.
Bring the cream up to a simmer again and whisk in small amounts of the roux until it lightly coats the back of a spoon. It may not take all of the roux to do this.
Whisk in gruyere and parmesan cheese to saucepan. Remove from heat and whisk in butter then hold warm for service.
