Pesto Chicken Flatbread (Recipe for Printing)
Crispy flatbread topped with tender chicken, basil pesto, melted mozzarella and cherry tomatoes - ready in just 35 minutes.
# What You’ll Need:
01 -
2 large boneless, skinless chicken breasts
02 -
1 cup fresh basil pesto (store-bought or homemade)
03 -
4 pieces of flatbread (store-bought or homemade)
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 (optional)
# Steps to Prepare:
01 -
Preheat your oven to 200°C (400°F).
02 -
Pat chicken breasts dry with paper towels. Season both sides with salt and pepper.
03 -
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and internal temperature reaches 75°C (165°F).
04 -
Remove chicken from skillet and let rest for 5 minutes. Slice into thin strips.
05 -
Arrange flatbreads on a baking sheet.
06 -
Spread a generous layer of basil pesto evenly over each flatbread using a spatula.
07 -
Distribute sliced chicken evenly over the pesto-covered flatbreads.
08 -
Sprinkle mozzarella cheese over chicken, then add halved cherry tomatoes and finish with grated Parmesan.
09 -
Place flatbreads in preheated oven for 10-12 minutes until cheese is melted and edges are golden brown.
10 -
For extra crispiness, broil for final 1-2 minutes, watching carefully to prevent burning.
11 -
Remove flatbreads from oven and let cool for 1-2 minutes.
12 -
Cut flatbreads into quarters or halves using a sharp knife or pizza cutter. Garnish with fresh basil leaves if desired.
13 -
Serve warm with a side salad or your preferred dipping sauce.
# Helpful Advice:
01 -
For a vegetarian option, substitute chicken with grilled vegetables or tofu.
02 -
Customize with additional vegetables or spices according to preference.
03 -
Flatbreads can be served as a main course, appetizer, or party snack.