Wednesday, January 4, 2012

Greek Flench Roll-ups

Flenches (AKA Crepes)
2 C whole wheat flour
4 eggs
1 t salt
2 ½ to 3 Cup milk
1/4 Cup unsweetened applesauce

boneless skinless chicken breasts- cubed or strips, whichever you prefer
7 TBLS of olive oil, divided
1 TBLS butter
1 TBLS lemon juice
1 TBLS Thyme & 1 TBLS Rosemary OR 1 TBLS Basil & 1 TBLS Oregano
salt and pepper to taste
3 TBLS Balsamic vinegar
2 garlic cloves, pressed
1 cup mixed salad greens
1 red onion, sliced into long strips
½ cup of feta cheese crumbles

Lay chicken in a shallow dish. Pour 1 TBLS of olive oil and lemon juice over chicken. Mix well to coat. Then sprinkle thyme, rosemary, (or basil and oregano) salt and pepper over chicken, turning with thongs to coat all sides. Cover and let stand 10 minutes.
Meanwhile, melt butter and 2 tablespoons of olive oil in a large skillet over medium heat. Sauté chicken tenders until golden brown.  Set chicken aside; keep warm by covering with tin foil.
Add garlic to the same pan. Stir and cook for 30 seconds. Add balsamic vinegar and remaining 4 tablespoons of olive oil, stirring together for 30 seconds more. Remove from heat.

Assemble flenches: Place a flench on your place, and start adding toppings. This one was chicken, spinach, red onions and feta.

Top with 1 tablespoon of the warm balsamic vinegar dressing. Roll up and enjoy.  Just make one at a time and eat as you go!
This one was chicken with spinach, sauted red peppers and asparagus, and romano cheese sprinkled on top!


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