West Creek® Chicken Crepes
West Creek® Chicken Crepes
Directions
- 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
- 4 cups water
- 2 tbsp. Ridgecrest® roasted chicken soup base
- 6 oz. Mornay Sauce, (see recipe below)
- 2 tbsp. Nature's Best Dairy® Butter, Unsalted
- 1/2 tsp. Peak Fresh Produce® Thyme, Fresh, chopped
- 1/2 tsp. Peak Fresh Produce® Parsley, Fresh, chopped
- 1/8 tsp. West Creek® sea salt kosher
- 1/8 tsp. Roma® Black Pepper, Ground
- 1/4 cup white wine
- 1/2 tsp. Roma® Paprika, for garnish
- 1 tbsp. Peak Fresh Produce® Onion(s), Green, finely chopped for garnish
Mornay Sauce
Directions
- 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.
Ingredients
- 1 qt. Nature's Best Dairy® Cream, Heavy
- 1/2 ea. Peak Fresh Produce® Onion(s), Yellow, peeled
- 3 to 4 ea. cloves, whole
- 1 ea. Roma® Bay Leaves
- 4 oz. cheese, Gruyère , grated
- 1 oz. Roma® Cheese, Parmesan, grated
- 2 oz. Nature's Best Dairy® Butter, Unsalted
- 4 oz. Brilliance Butter Flavored Oil
- 4 oz. Roma® All-Purpose Flour
- 1/4 tsp. West Creek® sea salt kosher
- 1/8 tsp. white pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
