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Savory Strawberry Preserves Toasted Coconut Almond Chicken Blintz

Savory Strawberry Preserves Toasted Coconut Almond Chicken Blintz


makes 6 servings

1 cup cooked chicken, finely chopped

¾ cup Ricotta cheese

¼ cup cream cheese

¼ cup cottage cheese

1 egg

Juice and zest of ½ lemon

½ teaspoon salt

½ cup toasted almonds

¼ cup toasted coconut

Package of store bought crepes

5 tablespoons Bonne Maman Strawberry Preserves


Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Toast coconut and almonds in a pan over low­-medium heat until coconut is slightly golden brown. Move the coconut flakes and almonds around the pan constantly until done. Do not over toast or burn.

Combine ricotta, cream cheese, egg, lemon zest and juice, and salt in a medium bowl and cream using a hand mixer until well blended. Fold warm chicken, toasted almonds, and toasted coconut into mixture. Spread 2­-3 tablespoons of filling down the center of a crepe. Fold both sides towards the center then fold the top and bottom to make a neat little package. Melt a teaspoon of butter in a saucepan and place the blintzes, seam side down, in the pan. Cook about 4­-5 minutes until golden. Carefully flip over and cook until golden on the other side.

Heat the strawberry preserves in a small saucepan until warm. Remove from heat and pour over crepes.

Serve with fresh strawberries and orange juice.