Chicken Pesto Flatbreads
Ingredients
The pesto
-
¾
cup
packed fresh basil
-
2
tablespoons
pine nuts
-
2
tablespoons
grated Parmesan cheese
-
1
clove
garlic
-
1
tablespoon
olive oil
-
1 ½
teaspoons
water
-
1
teaspoon
lemon juice
-
a pinch
nutmeg
-
to taste
salt and pepper
The flatbreads
-
4
Flatout Light Original flatbreads
-
1
cup
shredded 2% Mozzarella cheese
-
4
oz
cooked shredded or diced chicken breast
-
1
plum
tomato, sliced thin or diced
Instructions
- Preheat the oven to 350°F.
- Combine the basil, pine nuts, Parmesan, garlic, olive oil, water, lemon juice, nutmeg, salt, and pepper in a food processor and blend until a paste forms.
- Place the flatbreads on the middle rack of the oven and bake for about 3 ½ minutes until firm.
- Spread about 1 ½ tablespoons of pesto evenly across each flatbread, leaving space around the edges.
- Sprinkle the shredded cheese over the pesto, followed by the chicken and then the tomatoes.
- Return the flatbreads to the oven and bake for another 4-5 minutes until browned and the cheese is melted.
- Slice with a pizza cutter and serve.
Nutrition Facts (estimated)
Servings
4 flatbreads
Calories
282
Total fat
15g
Total carbohydrates
19g
Total protein
27g
Sodium
20mg
Cholesterol
20mg
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