Thai Chicken and Peanut Lavosh

Hi Creme friends, and happy Saturday!

We had a nice long weekend at the lakehouse to see Ava and Sophia, and of course hang out and cook in the kitchen!!

It’s always exciting to plan a menu, and I usually just do what the girls are craving or ask for! What was it this time, you ask? Thai Chicken and Peanut Lavosh. Oh, you know the stuff I’m talking about.

You can find lavosh In any grocery store and the great thing about it is it lasts FOREVER!! You can have lavosh for months! Creamy havarti, savory chicken with a hint of heat, and of course you can’t forget the toppings! Add what you want, subtract what you don’t. As always, make it your own! I’ll give you the recipe I created and you can go from there! The world is your oyster...or in this case...your LAVOSH!!

Enjoy!! 

xoxo,

Paula 

Thai Chicken and Peanut Lavosh

Ingredients:

1-2 large lavosh

1 - 1 1/2 lbs. Chicken breast, cut into pieces 

2 cloves Garlic

Couple dashes or 1/2 tsp. Fish sauce

1 pinch red pepper flakes (or more of you like the heat!0

Havarti cheese, sliced

Crushed peanuts

Sriracha hot sauce

Sweet chili sauce

Sliced green onions

Fresh cilantro 

Chopped cherry tomatoes

Dried basil

Set oven to 375F. Grate the garlic and add to chicken. Add the crushed red pepper and fish sauce. Set aside to marinate for 15 min. Cook chicken in skillet with 2 tsp vegetable oil until just done. Set aside. Layer sliced havarti over the top of your lavosh. Add a nice layer of your cooked chicken. Sprinkle with 1/4 cup crushed salted peanuts and a nice sprinkling of the dried basil. Bake until cheese is melted and edges of lavosh are golden brown. Take out of oven and drizzle with as much sriracha and sweet chili sauce as you like (I like a LOT!) put back in oven for a few minutes to warm up. Once done, take out and garnish with fresh cilantro and green onion and chopped cherry tomatoes. LOVE!!