4 to 5 chicken breasts
Water to cover
1/4 tsp. ground oregano
5 dashes Tabasco sauce

FILLING:

1 med. chopped onion
2 tbsp. oil
8 fresh mushrooms or 1 sm. can
5 green onions, chopped
1 sm. bunch parsley, chopped
1 1/2 tbsp. flour
2 c. half and half
1 tsp. Worcestershire sauce
10 dashes Tabasco sauce
2 tsp. salt
1 tsp. pepper
Juice of 1 lemon
1 oz. grated Romano cheese
3 oz. grated Mozzarella cheese
1 to 2 tbsp. dry white wine
Mornay sauce
Sliced mushrooms

Boil chicken in water, oregano and Tabasco sauce until tender. Remove and debone. In a large pot, saute onions in butter until clear. Add mushrooms, green onions and parsley. Cook until vegetables are wilted. Add flour and brown slightly. Add cream. Stir constantly until it thickens. Add Worcestershire sauce, Tabasco sauce, salt, pepper and lemon juice. Add grated cheese slowly, over low heat, stirring constantly until smooth. Add chicken and wine to taste.

Cook for 30 minutes on medium heat, stirring often. May need to season to taste, but wait about 20 minutes. Fill each crepe with a tablespoon of chicken filling, roll. Dot crepes with butter and cook at 400 degrees for 15 minutes. Garnish with mornay sauce and sliced mushrooms. This makes enough filling for 8 to 10 crepes.