Ingredients:
5 pieces of chicken breast tenders
5 cloves garlic, sliced
1 onion, diced fini, fini, fini (as Chef Anne would say)
crepes, from previous post, omitting the vanilla extract
olive oil and butter
sharp cheddar cheese, grated
Directions:
Heat up the olive oil and add 3 cloves of garlic and a pat of butter. Sear the chicken in the garlic-perfumed oil, taking the garlic out before it burns. Once cooked, let cool slightly so you can handle it, and cut it into small pieces.
Heat up olive oil and a pat of butter, and add diced onions. Sweat approx 5 minutes, then add 2 cloves sliced garlic. Cook for a few minutes more. The garlic and onions should be cooked through completely, but not too browned.
Assemble the crepes: fill with several pieces of chicken, add as much onion as desired, and top with cheese. It's sort of fusion between Italian garlic and onion, French crepes, and good old Vermont cheddar! Buon appetito :)
5 pieces of chicken breast tenders
5 cloves garlic, sliced
1 onion, diced fini, fini, fini (as Chef Anne would say)
crepes, from previous post, omitting the vanilla extract
olive oil and butter
sharp cheddar cheese, grated
Directions:
Heat up the olive oil and add 3 cloves of garlic and a pat of butter. Sear the chicken in the garlic-perfumed oil, taking the garlic out before it burns. Once cooked, let cool slightly so you can handle it, and cut it into small pieces.
Heat up olive oil and a pat of butter, and add diced onions. Sweat approx 5 minutes, then add 2 cloves sliced garlic. Cook for a few minutes more. The garlic and onions should be cooked through completely, but not too browned.
Assemble the crepes: fill with several pieces of chicken, add as much onion as desired, and top with cheese. It's sort of fusion between Italian garlic and onion, French crepes, and good old Vermont cheddar! Buon appetito :)