11/22/2009

Chicken Flatbread with Cranberry Sauce and Asparagus

This is one of those dinners improvised and inspired by what’s on the end aisles of supermarkets this season. I had no idea what I was going to buy for dinner when I stepped inside the grocery store a few evenings ago. All I knew was that I wanted something quick and simple. I had had a long week and little energy left to invest in a meal or anything else. As soon as I passed the flower and balloon section, I headed toward the deli area, subconsciously contemplating getting rotisserie chicken or some other sort of ready-to-eat meal. Consciously though, I knew I wanted to make something for my family. Right where the imported cheeses and prepackaged salads are, I spotted whole grain naan, and immediately got the idea for making a pizza or flatbread of some sort. A few steps farther, there were hundreds of cans of cranberry sauce, prominently displayed and at a discounted price, begging to be picked up; and there I got the idea for the sauce. The rest was easy; I quickly grabbed some chicken, Feta cheese and asparagus.

The whole preparation took me a little less than 30 minutes. I loved the cranberry sauce on the naan. John was caught off guard at first, but loved it as soon as he was able to decipher the flavors.

The naan I bought had 2 breads about 7 to 8 inches in diameter and made two good size individual flatbreads.

Chicken Flatbread with Cranberry Sauce and Asparagus

1 pound chicken breast, cut into strips
2 garlic cloves, minced
3 tablespoons olive oil
Salt and pepper
2 tandoori whole grain naan breads
8 tablespoons cranberry sauce
8 asparagus tenders, steamed until crisp-tender
4 ounces crumbled Feta cheese

Preheat the oven to 350 degrees Fahrenheit.
In a medium skillet, place the chicken, garlic and olive oil and season with salt and pepper. Sauté the chicken, turning occasionally, about 10 minutes.
Spread the cranberry sauce on the naan breads. Top with the chicken, asparagus and feta cheese.
Bake the flatbreads in the oven until crispy, about 10 minutes.

Posted in Chicken, Meat
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One Response to “Chicken Flatbread with Cranberry Sauce and Asparagus”

  1. 1

    Nisrine Merzouki — 11/29/2009 @ 7:11 pm

    I just got a chance to read my post and edit a little. I wrote it while on vacation, with plenty of distractions around. I'm sure you'll understand :)

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