Wednesday, August 21, 2013

Chicken & Veggie Lavash

My boyfriend's mother is an amazing cook.

I look forward to the days that I get to go her house for dinner because I know I will be fed a meal that will make my tummy oh so happy.

She introduced me to this amazing creation a few months ago and I just think it is way too good not to share.

This meal is one of my boyfriend's favorites too.  He grew up eating this and it is an absolute treat when his mom makes it-- you know something is being celebrated when this is in the oven.

Now, don't be afraid of the name "lavash". Think a giant cracker-y crust that holds LOTS of yummy goodness.

It is oh so simple and delicious. (That's all that matters, right?)

So let's all say a big THANK YOU to my boyfriend's mom and her amazing dinner creations.  You are going to love it.

1 Lavash cracker,  she uses Valley Lahvosh Cracker Bread (comes in a large paper bag containing 3- you can use whole wheat or regular- we find ours at Safeway)

2 chicken breasts, poached and shredded
10 slices of Havarti cheese
1 broccoli crown, par-cooked in microwave
1 bundle of asparagus, par-cooked in microwave
1 medium red onion, peeled, sliced, and sauteed
Extra Virgin Olive Oil
1/3 cup frozen spinach, thawed and drained
1 avocado, seeded, peeled, and sliced

Add chicken breasts to the bottom of a large pot. (Make sure they are in a single layer and not overlapping). Fill the pot with enough water to submerge the chicken breasts completely under the water.  Bring to a boil.  Once boiling, cover the pot and turn the heat down to a simmer.  Let the chicken breasts simmer until they are cooked through, or completely white when cut through.  (Time may vary depending on how large your chicken breasts are, mine were small so it only took about 20 minutes.)

Once cooked through, let the chicken breasts cool and begin shredding with a fork.  Shred all of the chicken.  Set aside.

Veggie time!!! Wash your asparagus and broccoli and chop into bite size pieces.  I cut my asparagus on an angle and just chopped my broccoli.  Thinly slice your red onion.

Add broccoli and asparagus to a microwave-safe bowl filled with a small amount of water.  (About 1/4 of the bowl should be filled with water.)  Wet a piece of paper towel and place over the top of the bowl.   Microwave for about 6-7 minutes until veggies are soft and tender.  Drain the water from the veggies and pat the veggies dry.  Set aside.  

Drizzle a small pan with some EVOO.  Heat over medium heat and add the sliced onions.  Cook just until they are translucent and slightly caramelized.  

Don't forget the spinach and the avocado!  Put the spinach in a microwave-safe bowl.  Heat for a minute to thaw out the spinach.  Let cool and squeeze out all of the excess water.  Pat dry with a towel.

Carefully take out the seed from the avocado and scoop out the meat.  Thinly slice the avocado meat.  Set aside.  

Building time! Start with a a package of these delicious Lahvosh crackers.  Be extremely careful because these crackers are super fragile and you want them to stay in tact.

Carefully, take out one cracker and set on a flat cookie sheet.

Add six pieces of the Havarti cheese in a single layer on the Lahvosh cracker.

Sprinkle the shredded chicken all over the Lahvosh in an even layer.

Add the onions in an even layer.

Add the asparagus and broccoli.

Add the sliced avocado and the spinach.  (I just blotted the spinach in about 1/4 tsp balls all over the pizza).

Finally, evenly lay out the last 4 pieces of Havarti cheese over the veggies and cheese.

Bake at 350 degrees F for 30 minutes until cheese is melted and the veggies and chicken are hot!  Slice with a pizza cutter and serve immediately! ENJOY!