Description
A quick and flavorful dish combining juicy chicken, fresh pesto, and melted cheese on a crispy flatbread. Perfect for busy weeknights and casual gatherings.
Ingredients
- 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. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through.
- Remove chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
- Lay out the flatbreads on a baking sheet and spread a generous layer of basil pesto over each piece.
- Distribute the sliced chicken evenly over the pesto-covered flatbreads.
- Sprinkle the shredded mozzarella cheese over the chicken, followed by halved cherry tomatoes.
- Top with grated Parmesan cheese.
- Bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.
- Optionally, switch to broil for the last 1-2 minutes for a crispy top.
- Carefully remove the flatbreads from the oven and let them cool for a minute.
- Slice into quarters or halves and garnish with fresh basil leaves, if desired.
- Serve warm with a side salad or your favorite dipping sauce.
Notes
Use fresh ingredients for the best flavor. Consider marinating the chicken in pesto for a few hours for extra taste.