Description
A delicious and easy recipe for dinner featuring pesto, tender chicken, and gooey cheese on flatbread.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup fresh basil pesto (store-bought or homemade)
- 4 pieces of flatbread (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes on each side until golden brown.
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
- Lay out the flatbreads on a baking sheet and spread a generous layer of basil pesto over each.
- Distribute the sliced chicken over the pesto-covered flatbreads.
- Sprinkle shredded mozzarella cheese, followed by the halved cherry tomatoes and grated Parmesan cheese.
- Bake in the oven for 10-12 minutes until the cheese is melted and the edges are golden brown.
- For a crispier top, broil for the last 1-2 minutes, keeping a close eye.
- Remove from oven, let cool for a minute, then slice into quarters or halves and garnish with fresh basil if desired.
Notes
This dish stores well and can be refrigerated for 3-4 days. For longer storage, freeze the assembled flatbreads before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pesto, chicken, flatbread, Italian, easy dinner, quick meal