Chicken Flatbread

Flat Bread 1-600

Known since ancient times and found in countries worldwide today, flatbreads are a great vehicle for flavors that take you in many tasty directions.
With your Grillet and the availability of pre-made pizza dough, you can have it at a moment’s notice. Season the dough if you wish, however it is more often left fairly plain so as not to compete with your toppings. Just follow your taste buds with herbs, oils, cheeses, meats and vegetables in any combination you choose. Now have yourself a great flatbread!

Ingredients For the Flatbread
1 pkg pizza dough, rolled into four rectangular shapes, about 1/4 inch thick
Cooking spray
1 red onion, thinly sliced
2 boneless chicken breasts with skin
1/4 tsp dried thyme
Salt and pepper
1 garlic clove, thinly sliced
4 slices Havarti cheese

For the Pesto Cream
2 tbsp pesto
4 tbsp yogurt

 

Directions

To make the flatbread: Lightly oil and preheat your Grillet to 350º F. Cook the flatbreads until they are lightly browned and toasty, about 4 minutes per side depending on thickness of your dough. Remove to a plate to keep warm.
Season the chicken breasts with the thyme, salt and pepper and cook until no longer pink. Remove from pan and cut into 1/4 inch slices.
Saute onion until slightly tender and golden brown. Add garlic and saute for an additional minute.
To make the pesto cream: Combine the pesto and yogurt.
When ready to assemble, place the cheese slices on the flatbread, followed by the chicken breasts and onion. Place back into the Grillet for a few minutes to warm.
Place on serving plates and drizzle with the pesto cream.

Over to You

What’s your version of flatbread? Share and inspire us!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s