This is more of an assembly of recipes covered in earlier posts than a new recipe. My plan was to come up with something that wouldn't take too much time to prepare on a week night. For this dinner I'll use crêpes, but will omit the sugar from the recipe; roasted asparagus with reconstituted sun-dried tomatoes; fried chicken breast, cut into cubes; and store-bought chicken gravy from a jar.
First, Susie cooked the chicken. Then I made the crêpes. I spread a little kalamata olive paste on each prepared crêpe. Into each I laid a few asparagus spears, a bit of diced chicken, and some of the tomatoes. I nuked the gravy and drizzled a little over the assembled crêpes. Finally, I garnished with some chive flowers. Because I can. And that is it. Really.
Bon appétit!
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