A few weeks ago we found ourselves with some beautiful Jersey Fresh swiss chard and corn, as well as a large rotiserrie chicken from CostCo. Hmm, what to do, what to do? I checked one of my favorite recipe blogs, Smitten Kitchen, and came across a flatbread recipe that was exactly what we were looking for. I modified it slightly based on what we had and instead of using pizza dough we went with naan bread. The recipe not only turned out great but was so incredibly easy. Feel free to leave off the chicken to make it vegetarian – the vegetables and goat cheese are filling enough on their own.
Chard, Corn, Chicken and Goat Cheese Flatbreads (adapted from Smitten Kitchen)
Makes 2 large flatbreads
1 tablespoon olive oil
1 tablespoon unsalted butter
1 12-ounce bundle chard, cut into 1/2-inch ribbons
1/2 teaspoon table salt
Freshly ground black pepper
1 cup fresh corn kernels (cut from 1 to 2 medium ears corn)
4-ounce goat cheese log, cold
Heat your oven to 350 degrees.
Heat a large, heavy skillet over medium heat. Once hot, add butter and oil, and add the chard ribbons and cook until they wilt, about 5 minutes. Season mixture with salt and freshly ground black pepper, adding more if needed. Add your corn kernels and chicken, cooking them with the chard for just another minute.
Place flatbreads on a baking sheet. Spread half the corn-chard-chicken mixture on each one. Sprinkle with goat cheese, crumbled into small bits.
Bake flatbread in oven for 5-7 minutes, until cheese has melted somewhat. Serve immediately.