Pesto Chicken Flatbread (Print Version)
Crispy flatbread topped with pesto, tender chicken strips, melted cheese and fresh tomatoes, ready in just 35 minutes.
# Ingredients:
01 -
2 large boneless, skinless chicken breasts
02 -
1 cup fresh basil pesto
03 -
4 pieces of flatbread
04 -
1 cup shredded mozzarella cheese
05 -
1/2 cup cherry tomatoes, halved
06 -
1/4 cup grated Parmesan cheese
07 -
2 tablespoons olive oil
08 -
Salt and pepper, to taste
09 -
Fresh basil leaves, for garnish
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C).
02 -
Pat the chicken breasts dry and season both sides with salt and pepper. Optionally add garlic powder or Italian seasoning.
03 -
Heat olive oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C).
04 -
Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
05 -
Lay out the flatbreads on a baking sheet and spread a generous layer of basil pesto over each piece.
06 -
Distribute the sliced chicken evenly over the pesto-covered flatbreads. Sprinkle shredded mozzarella cheese, halved cherry tomatoes, and grated Parmesan cheese on top.
07 -
Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly, and the edges are golden brown.
08 -
Switch to broil for the last 1-2 minutes for a crispy top, monitoring closely to prevent burning.
09 -
Carefully remove the flatbreads from the oven, let cool for a minute, slice into pieces, and garnish with fresh basil leaves, if desired. Serve warm.
# Additional Notes:
01 -
Feel free to customize the toppings with your favorite vegetables or additional spices.
02 -
For a vegetarian option, substitute chicken with grilled vegetables or tofu.