Chicken, Asparagus And Feta Crepe: Inside The Kitchen
My friend Jennifer from Savoring the Thyme and I have been toying around with cooking together. It’s a little hard to do considering we lives in different states. However, we came up with a solution. We decided on a vegetable and then each did our own version of a meal. I came up with an asparagus crepe filled with chicken, sun-dried tomatoes, feta, artichokes and capers. YUM!
Jennifer came up with Citrus Garlic Oil Asparagus And Green Beans. Get her recipe here!!
So much fun!! This was the first time I ever “virtually” cooked with someone. 🙂 Now onto my recipe —
- store bought crepes (yeah I’m lazy)
- a bunch of asparagus – trimmed and cleaned
- 1 packet of feta cheese
- 1.5 pounds of chicken
- 3 tablespoons of capers
- 1 jar of artichoke hearts drained
- A handful (or more if you like them) of sun-dried tomatoes
- 1 large onion diced
- 6 cloves of garlic chopped
- salt and pepper
- 2 sprigs of fresh rosemary chopped
- 3 tablespoons of olive oil
Cook the chicken and the asparagus as you normally would.
Meanwhile, in a pan, sautee onions, garlic, olive oil, sun-dried tomatoes, chopped artichoke hearts and rosemary. Add the capers at the very end.
When the chicken and asparagus are cooked – cut them up and remove from heat.
Open a crepe and fill the middle with the food. Top with feta cheese.
Fold the crepe and serve with salad and cous-cous. YUM!!!