Recipe: Chicken crepes

The presentation isn't great, but they taste good. BTW, I changed the recipe slightly from what you see pictured because I initially tried to make a spinach and cream sauce to top the crepe. It came out clumpy, so I don't recommend it. The filling, however, is delicious. This concoction also would be quite tasty mixed with whole-wheat pasta instead of as a filling for a crepe.
 

The finished product

Ingredients
4 crepes (I used prepackaged ones I found in the produce section of the grocery store, but feel free to make your own.)
1 lb. chicken breasts
1 bag fresh baby spinach
1 package sliced mushrooms
1 fresh red pepper, sliced into thin strips
1 tbsp. fat-free half and half
2 tbsp. grated parmesan cheese
Poultry seasoning
Salt and pepper

The filling

Preheat oven to 350 degrees. Place chicken breasts on baking sheet or in a glass baking dish. Sprinkle with poultry seasoning, salt and pepper. Bake until cooked through -- about 45 minutes. (You may need to adjust baking time depending on the thickness. If you use thin-cut breasts, reduce time to about 30 minutes.) While the chicken cools, place red pepper strips and mushrooms into a nonstick pan coated with cooking spray. Saute until almost tender. Add spinach and cook until wilted. Add half and half and parmesan cheese. Remove from heat. Shred chicken breasts and add to spinach mixture. Place one crepe on a plate and microwave for about 10 seconds ... until it's warm. Add 1/4 of the chicken and fold over (like an omelet). I served mine with a side of green beans roasted with Trader Joe's 21 Seasonings, but broccoli or brussels sprouts would also go well. Makes four servings.