1 cup tomato puree
2 green onions, thinly sliced
10 lima beans, rinsed and drained
2 tablespoons olive oil
1 small onion, diced
salt and pepper to taste
1 teaspoon dried basil
1/2 teaspoon dried rosemary (optional)
In a medium bowl, mix tomato puree, green onions, lima beans, olive oil, onion, salt and pepper. Cover and refrigerate an hour or longer to vacuum package every part.
Heat oil in a large skillet over medium heat. Add the garlic and saute until golden. Mix in basil and rosemary and mix well. Add tomato mixture and toss to coat. Return chicken to pan and brush with the sauce mixture. Add basil and rosemary to sauce mixture and stir with a wooden spoon to coat. Transfer liquid to a medium bowl and spoon mixture into souffle crepes. Sprinkle with shredded potato and mix well.