Chicken & Mandarin Crepes Recipe
Servings: 8
Ingredients
- Crepe recipe sufficient for 7 lg. crepes
- 3 chicken breasts, 5 thighs, boiled or possibly roasted
- 1 can mandarin oranges
- 2 Packages whole almonds
- 1 can water chestnuts
- 3/4 c. Miracle Whip salad dressing
- 1/2 pt. lowfat sour cream
- 5 tbsp. sherry
- 7 orange slices with a bit of nutmeg
- Sprinkle parsley on them
Directions
- Remove skin first; dice chicken; dice 3/4 of almonds; dice chestnuts. Mix with 1/2 c. mayonnaise. Add in mandarin oranges and fill crepes so you can roll them up, flap side underneath. Place on ungreased cookie sheet. On top, spoon a mix of 1/2 pint of lowfat sour cream, 1/4 c. mayonnaise and sherry. Scatter rest of diced almonds over this.
- Bake at 375 degrees for 1/2 hour. Last 10 min in separate tin, bake orange slices to sue as garnish on top of crepes. There will be extra lowfat sour cream mix left. This can be served for those wishing more. Garnish with sprigs of parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 98 | 35% |
| Total Fat 11.08g | 14% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.06g | |
| Cholesterol 48mg | 16% |
| Sodium 60mg | 3% |
| Potassium 425mg | 12% |
| Total Carbs 28.2g | 8% |
| Dietary Fiber 0.5g | 2% |
| Sugars 5.38g | 4% |
| Protein 13.73g | 22% |
