Breakfast

Chicken Florentine in Egg Crepes is for Breakfast.

Chicken Florentine in Egg Crepes takes 5 minutes to prepare.

Chicken Florentine in Egg Crepes takes 5 minutes to cook.

Chicken Florentine in Egg Crepes makes 2 servings.

The ingredients for Chicken Florentine in Egg Crepes are:

Egg Beaters, 1 cup
Cooked, boneless, skinless, chicken breast, 2 ounces
Mushrooms, fresh, 1 cup, sliced
Spinach, fresh, 2 cups
Parmesan Cheese, shredded, 2 tbsp

Here is how you make Chicken Florentine in Egg Crepes:

In a small bowl, beat egg and egg whites; set aside. Add salt and pepper if desired.Heat a large non-stick pan, add a small amount of cooking spray. Saute mushrooms until just browned; remove from pan. Drain on paper towel if needed.Add spinach and saute just until wilted; remove from pan. Drain on paper towel if needed.Place cooked chicken, mushrooms and spinach in a bowl; toss with Parmesan cheese.Spray pan again with cooking spray, add eggs to pan, turning the pan as needed to coat all the way around. You want a very thin layer of eggs. As the eggs begin to cook, turn the pan again if needed (just as if you were cooking an omelette).After 1 minute the eggs should be set, carefully flip the eggs over to cook the other side. Remove from pan and place on a plate.Place chicken mixture in the center of cooked eggs, fold over one side of eggs, then the other.Number of Servings: 2Recipe submitted by SparkPeople user .

The nutritional information for Chicken Florentine in Egg Crepes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 156.9

• Total Fat: 2.1 g
• Cholesterol: 21.3 mg
• Sodium: 360.7 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 2.5 g
• Protein: 23.3 g