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 —

Ingredients:

• 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

Directions

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!!!

• How to Store Asparagus

To see more of my ‘Inside the Kitchen’ posts, click here.