Pesto Chicken Flatbread (Printable Version)
Flatbread topped with fresh basil pesto, tender chicken, mozzarella, and cherry tomatoes, baked to perfection.
# Ingredients Required:
→ Protein
01 -
2 large boneless, skinless chicken breasts
→ Sauce
02 -
240 ml fresh basil pesto
→ Bread
03 -
4 pieces flatbread
→ Cheese
04 -
120 g shredded mozzarella cheese
05 -
25 g grated Parmesan cheese
→ Produce
06 -
120 g cherry tomatoes, halved
07 -
Fresh basil leaves, for garnish (optional)
→ Oils and Seasonings
08 -
30 ml olive oil
09 -
Salt, to taste
10 -
Black pepper, to taste
# Guide to Cooking:
01 -
Set oven temperature to 200°C.
02 -
Pat chicken dry. Season both sides with salt and black pepper.
03 -
Heat olive oil in a skillet over medium-high heat. Cook chicken breasts for 6-7 minutes per side until golden and internal temperature reaches 75°C.
04 -
Remove chicken from skillet and rest for 5 minutes. Slice into thin strips.
05 -
Arrange flatbreads on a baking sheet. Spread 60 ml basil pesto evenly on each flatbread.
06 -
Distribute sliced chicken evenly over flatbreads. Sprinkle shredded mozzarella, then scatter halved cherry tomatoes on top. Finish with grated Parmesan.
07 -
Bake in preheated oven for 10-12 minutes until cheese is melted and edges turn golden brown.
08 -
Switch oven to broil for 1-2 minutes for a crispier top, watching carefully to avoid burning.
09 -
Remove flatbreads from oven and cool for 1 minute. Slice into quarters or halves. Garnish with fresh basil leaves if desired. Serve warm.
# Extra Suggestions:
01 -
For a vegetarian option, substitute chicken with grilled zucchini, bell peppers, and eggplant. Homemade pesto enhances flavor but store-bought is suitable.