Description
A delicious and easy flatbread topped with pesto-marinated chicken, melted mozzarella, cherry tomatoes, and Parmesan cheese. This quick meal combines the flavors of Italian cuisine with the convenience of flatbread for a perfect weeknight dinner or party appetizer.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup basil pesto
- 4 flatbreads
- 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 for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with salt and pepper. Heat olive oil in skillet and cook chicken 6-7 minutes per side until cooked through.
- Let chicken rest 5 minutes, then slice into strips.
- Place flatbreads on baking sheet. Spread pesto evenly over each flatbread.
- Top with chicken strips, mozzarella cheese, cherry tomatoes, and Parmesan.
- Bake 10-12 minutes until cheese is melted and edges are golden.
- Garnish with fresh basil and serve immediately.
Notes
- Use store-bought or homemade pesto based on preference.
- For crispier flatbread, bake directly on oven rack.
- Store leftovers in refrigerator for up to 3 days.
- Reheat in oven or toaster oven for best texture.
- Add red pepper flakes for spicy variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 450
- Sugar: 3g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg