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.
