Chicken Crepe Riviera

We have a lovely restaurant nearby and my first-ever order was their chicken crêpe riviera. This is my version. The restaurant version doesn’t have portobellos but I find they’re a lovely addition and I love how easy it is to customize the flavors!

Step: 1

Combine milk, flour, and eggs in a blender. Blend until smooth, about 1 minute.

Step: 2

Heat a nonstick pan over medium-high heat. Brush hot pan with a small amount of butter. Ladle about 3 tablespoons of batter into the center of the pan. Tilt pan from left to right to cover entire surface. Sprinkle top of the crepe with 1 or 2 teaspoons of basil.

Step: 3

Cook until edges begin to brown, 2 to 3 minutes. Flip crepe over and cook until set, about 2 minutes more. Remove to a plate. Cook remaining batter, re-brushing pan with butter and stacking crepes with parchment paper in between.

Step: 4

Mix chicken, grapeseed oil, balsamic vinegar, and salt together in a resealable zip-top bag; marinate for 20 to 30 minutes.

Step: 5

Drain and discard marinade. Heat a skillet over medium-high heat. Add chicken; cook and stir until juices run clear, about 5 minutes.

Step: 6

Place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave until crisp-tender, 3 to 4 minutes.

Step: 7

Combine butter and garlic in the same skillet over medium heat. Cook until fragrant, about 1 minute. Add the broccoli; stir to coat with the garlic butter. Stir in tomatoes and mushrooms and heat through.

Step: 8

Stir cream, cheese, and pesto together in a separate saucepan over medium heat. Cook and stir until sauce comes together, 3 to 5 minutes.

Step: 9

Lay a crepe on a plate, line chicken filling down the middle, and drizzle sauce on top. Fold crepe over burrito-style; spoon more chicken and sauce over top. Repeat with remaining crepes, filling, and sauce.

Per Serving: 478 calories; protein 31.9g; carbohydrates 17.4g; fat 31.6g; cholesterol 184.4mg; sodium 250.8mg.

Eat best breakfast to start the day had become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and bring me energy to make on the morning. Sugar is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and helps keep you feeling full longer, and not want likely grab a snack out of the vending machine before break .

Make fruit a morning habit is easy . Easy as put the fruit in your fridge next to the sweet drink or on the table next to your cereal pan , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not normally a breakfast person.

Giving your body a bit of sweetness in the morning is good to move your healthy body for the 24 hours and fuel to your brain, which, incidentally, requires a continuous supply of sugar in the way of process glucose, counting at to around 120g daily. There is also essential evidence to backup the idea that a diet high in fiber can reduce your risk of a count of of cancers. And of course, you benefit from all the other vitamins and antioxidants in fruit, which keep you powerfull and healthy.