Name: Baked chicken cacciatore crepes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon vegetable or olive oil; 500 gram chicken breast fillets, cut into 2 cm pieces; 2 tablespoon plain flour; 1 brown onion, finely chopped; 1 carrot, finely chopped; 2 celery sticks, finely chopped; 2 clove garlic, crushed; 1 red capsicum, finely chopped; 1 cup passata (italian tomato cooking sauce); 1 large chicken stock cube; 1/2 cup drained deli-style pitted kalamata and stuffed green olives, sliced; 1/3 cup chopped flat-leaf parsley; 8 ready-made crepes; 1 cup grated mozzarella cheese; mixed salad, to serve

Baked chicken cacciatore crepes

Sometimes a new way to serve an old favourite is just what's needed to bring it to life again. Your family will fall in love with chicken cacciatore all over again with this recipe: wrap the filling in delicate crepes, top with cheese and bake. Easy and delicious!

Serves 4

Prep

15M

Cook

45M

Total

Ingredients

2 tablespoon vegetable or olive oil

500 gram chicken breast fillets, cut into 2 cm pieces

2 tablespoon plain flour

1 brown onion, finely chopped

1 carrot, finely chopped

2 celery sticks, finely chopped

2 clove garlic, crushed

1 red capsicum, finely chopped

1 cup passata (italian tomato cooking sauce)

1 large chicken stock cube

1/2 cup drained deli-style pitted kalamata and stuffed green olives, sliced

1/3 cup chopped flat-leaf parsley

8 ready-made crepes

1 cup grated mozzarella cheese

mixed salad, to serve

Method

1.Heat oil in a frying pan over moderate heat. Toss chicken in flour to coat. Cook chicken, in batches, for 2 minutes or until browned. Transfer to a heatproof bowl.

2.Add onion, carrot and celery to same pan over moderate heat; cook and stir for 5 minutes or until browned. Add garlic and capsicum; cook and stir for 3 minutes or until tender. Return chicken to pan. Stir in passata, crumbled stock cube and 1/2 cup water. Bring to boil. Reduce heat, simmer for 10 minutes or until reduced by half. Stir in olives and parsley. Cool.

3.Preheat oven to 180°C/160°C fan forced. Grease a 26cm x 16cm (base measurement) ovenproof dish. Top each crepe with an eighth of the chicken mixture. Roll up to enclose filling and form logs. Place logs, seam-side down, in prepared dish. Top with mozzarella. Bake for 20 minutes or until golden and bubbling. Stand crepes in dish for 5 minutes. Serve crepes with mixed salad.