Baked Chicken Cacciatore Crêpes - cooking recipe

Ingredients

2 tbsp vegetable or olive oil
1 lb chicken breast, cut into 3/4 inch pieces
2 tbsp all-purpose flour
1 None onion, finely chopped
1 None carrot, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 None red bell pepper, finely chopped
1 cup tomato puree
1 None chicken bouillon cube, crushed
3.5 oz stuffed black and green olives, sliced
1 small bunch fresh flat-leaf parsley, chopped
8 None store-bought crepes
3 oz mozzarella cheese, grated
None None mixed greens, to serve

Preparation

Heat oil in a frying pan over medium heat. Toss chicken in flour to coat. Cook chicken, in batches, for 2 mins, or until browned. Set aside. Add onion, carrot and celery and cook for 5 mins, or until browned. Add garlic and pepper and cook for 3 mins, or until tender. Return chicken to pan. Add tomato puree, crushed bouillon cube and 1/2 cup water. Bring to a boil, reduce heat and simmer for 10 mins, or until reduced by 1/2. Add olives and parsley. Let cool.
Preheat oven to 350\u00b0F. Grease a 10 x 6 inch baking dish. Distribute filling between crepes then roll up to enclose filling. Place logs, seam-side down, in prepared dish. Top with mozzarella. Bake for 20 mins, or until golden and bubbling. Let cool in baking dish for 5 mins. Serve with mixed greens.