I don’t cook, I mean I can cook- I just need to plan it out and make a dedicated trip to the grocery store before I do so. Cooking just doesn’t come natural to me like it does for my husband Sam. He can open up the fridge, pull out ingredients and leftovers and make a savory dish…it’s one of the things that wooed me in our dating days. I’m determined to not let cooking intimate me anymore, so when I see an easy and yummy recipe I’m all on board. I came across this recipe in this month’s Magnolia Journal and since peaches weren’t in season I improvised. This dinner took me 15 min prep time and 10 min cooking and it was delicious. I promise anyone can make this!
Ingredients:
1 12 oz Naan Flatbread
1/4 cup peach preserves
2 cups shredded rotisserie chicken (the store bought kind cause it’s easy peasy)
4 oz. Brie, sliced
1 Red onion sliced
2 ripe pears or peaches, pitted and sliced
1 Tbsp white wine vinegar
1 Tbsp olive oil
3 cups arugula, baby lettuce, or spinach
3 slices prosciutto
Lemon zest (optional)
- Preheat oven to 425 degrees F. Place flatbread on a baking sheet. Bake for 5 minutes. Brush peach preserves over flatbread, layer chicken, Brie, pears, and red onion slices on flatbread.
- Back flatbread for 10-12 minutes or until edges are golden brown. In the meantime whisk arugula with white wine vinegar and olive oil.
- Add greens and vinegar/oil mix to the the top of the flatbread after it’s done baking. Sprinkle with lemon zest and 3 slices prosciutto.
2 Responses
When I saw this on your insta story, I got major heart eye emoji. I read the ingredients aloud to my boyfriend and we both were like, we gotta make this! It sounds so good! And anything that can be made with all Trader Joe’s ingredients, gets a win in my book. Cant wait to make it this weekend. Thanks for sharing!
P.S. so funny how Zeke got in the bath with his clothes still on! Your boys are the cutest!
Ha ha I’m so glad you made it and that you saw Zeke get in the tub wth all his clothes on too ha ha! Did it turn out okay?