Jenny's Chicken and Asparagas Cre..

Cooking Instructions

Season chicken with salt, pepper, and garlic powder. Saute in hot oil until seared on all sides. Place in baking dish and bake in oven for 30 minutes, or until no longer pink in the middle. Remove from oven and set aside. In medium saucepan, melt butter and add flour. Stir to make a roux and continue stirring for 1 minute. Add milk, salt, pepper, and poultry seasoning. Stir while mixture thickens. Add cheese and remaining cream or half and half. Whisk to make smooth. Shred chicken and add to sauce. Bring 1 cup water to boil in large saute pan. Add asparagas and cook until crisp tender. Remove from heat immediately. Assemble crepes, placing 3 or 4 stalks of asparagas in center and topping with chicken mixture. Sprinkle with bacon. Fold up and place in baking dish. When pan is full, spoon some of the remaining sauce over the top, sprinkle with cheese and cover. Bake for 35 minutes or until hot and bubbling.

To make crepes, whisk together:

2 eggs

1 cup milk

1/2 tsp salt

1/4 tsp pepper

1/2 to 3/4 cup flour

2 T vegetable oil

The batter should resemble a thin pancake batter. a traditional crepe pan, or grease a small to medium saute pan. Ladle in approximately 1/2 cup of batter and rotate pan so that batter covers evenly and isn't too thick in spots. When edges begin to turn golden and center is "dry", remove by placing the tip of a spatula on one edge. Place on plate to fill and roll.

NOTE: Yes, you can substitute lower fat ingrediants for the regular ones without compromising flavor.