4 Serves
78 Mins
Prepare the crêpe batter in a large mixing bowl and let it rest while you slice the chicken breast into thin strips using a chef's knife.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin E
3 mg / 15 mgVitamin K
84 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
37 µg / 400 µgCalcium
94 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
379 mg / 1,250 mgPotassium
442 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
10 g / 20 gCholesterol
114 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Heat the olive oil in a non-stick skillet over medium heat. Add the chicken strips and cook until golden brown and fully cooked through.
Season the chicken with salt and black pepper to taste, then stir in the basil pesto until the chicken is evenly coated.
In a separate crêpe pan or non-stick skillet, pour a small amount of batter and cook until thin and set, then flip to cook the other side.
Assemble the crêpes by placing the pesto chicken mixture in the center, folding them into quarters, and serving immediately while hot.
22
g65
g20
g.jpg&w=3840&q=75)
French
French