Chicken-Filled Crepes

Ingredients (6 Servings): 

4 pieces of cooked chicken drumsticks,

2 Romaine lettuce, 

Several leaves Radicchio, 

50 grams of Parmesan cheese, 

Croutons 250 grams of white bread, 

1 clove of garlic, 

2 tablespoons of olive oil Extra Virgin Sauce, 

50 grams of Parmesan cheese, 

2 tablespoons of 20-30 % fat sour cream, 

1-tablespoon capers, 

Juice of half a lemon,

½ cup olive oil Extra Virgin, 

Salt, 

Freshly ground black pepper. 

Directions: 1. Prepare Croutons. Clean garlic, press and mix with olive oil. Rest for 15 minutes. 2. Heat the oven to 180 degrees. Cut the bread in 1 cm cubes. Put cubes on oven pan, pour with garlic-oil mixture, stir and put in hot oven. Cook croutons for about 10 minutes. 3. Prepare the sauce - Wash capers in cold water. Grate finely Parmesan Cheese. 4. Crush capers with salt and pepper, add olive oil and Parmesan. Grind until you get a homogeneous mix. Then add the lemon juice, sour cream, and stir once again, 5. Remove skin and bones from chicken legs. Cut in small pieces .6. Tear the Lettuce and Radicchio leaves using your hands. 7. Place the lettuce in a large bowl, then put chicken, pour sauce and toss carefully, 8. Cut the remaining Parmesan into thin slices. Place Parmesan sheets  and croutons on top of salad and serve immediately; otherwise lettuce will dry out and dish may not look very appetizing.

Ingredients (4-6 Servings):

1.5 liters of chicken broth,

1 piece of cooked chicken fillets,

1 / 3 cup medium grain rice, 

250 grams of thick natural yogurt or Matsoni, 

4 egg yolks, 

4 tablespoons butter, 

6 tablespoons flour, 

Salt to taste, 

Spicy Seasoning, 

2 cloves of garlic, 

1 teaspoon powdered red chili pepper, 

3 tablespoons olive oil Extra Virgin. 

Directions: 1. Remove skin and bones from cooked chicken fillets, cut into small pieces. Wash the rice in cold water. 2. Bring the broth to a boil, add rice and cook over medium heat until rice gets soft, for about 25 minutes. Remove pan from the fire and add chicken fillet pieces. 3. Blend with hand blender until you get a homogenous mixture. 4. Return the soup to the stove and set fire to minimum. 5. Mix yolks, yoghurt and flour together. Pour in 1-2 tablespoons broth or water, to get the mass of sour cream consistency. 6. Drain mixture in sieve and add to soup, stir constantly. Cover the lid and cook for another 10-15 minutes. Remove soup from stove. 7. For spicy seasoning: clean and mince garlic. Heat olive oil on pan and add garlic and pepper. 8. Stir well and after 1 remove from fire. Pour into the soup season with salt and serve.

Dear Customers, this recipe is available in Georgian..