Pesto Chicken Flatbread (Print Version)
Crispy flatbread topped with basil pesto, juicy chicken strips, and melted cheese - ready in just 35 minutes!
# Ingredients:
→ Main Components
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
→ Additional Ingredients
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:
01 -
Preheat your oven to 400°F (200°C).
02 -
Pat the chicken breasts dry and season both sides with salt and pepper.
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 internal temperature reaches 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 with mozzarella, cherry tomatoes, and Parmesan cheese.
07 -
Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly, and the edges are golden brown.
08 -
For a crispy top, switch to broil for the last 1-2 minutes, watching closely to prevent burning.
09 -
Remove from oven, let cool for a minute, then slice into quarters or halves and garnish with fresh basil leaves if desired.
# Notes:
01 -
Serve warm with a side salad or your favorite dipping sauce for a complete meal.