Chicken Pesto Flatbreads
This flatbread recipe includes fresh basil pesto (or store bought if you prefer), chicken and a combination of cheeses. It's the ultimate weeknight dinner or appetitzer and is complete within 15 minutes!
Ingredients
Pesto Chicken Flatbreads
- 4 naan flatbreads (preferably garlic)
- 1/2 cup pesto (fresh or storebought)
- 1 cup rotisserie chicken, diced or shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup goat cheese crumbles
- 1/4 cup grated parmesan cheese
- 1/4 cup pine nuts, toasted
Fresh Basil Pesto:
- 2 cups fresh basil leaves (no stems)
- 3 tbsp pine nuts (or walnuts)
- 2 large cloves garlic
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated parmesan cheese
Instructions
Pesto Chicken Flatbreads:
- Preheat oven to broil.
- Arrange flatbreads on baking sheet, bottom side up.
- Broil until lightly toasted. Remove from oven and flip over. Broil again until lightly toasted. Remove from oven.
- Top each flatbread with 1-2 tbsp of pesto (to taste). Sprinkle diced chicken, goat cheese and pine nuts over the flatbreads. Top with mozzarella cheese. Finally, sprinkle with grated parmesan.
- Place in oven and broil until cheese is melted.
Fresh Basil Pesto:
- Blend together basil, pine nuts and garlic. Slowly stream in olive oil with food processor going. Then add cheese.