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CHICKEN FLORENTINE FLATBREAD

INGREDIENTS:
  • 2-3 Cali’flour Foods Flatbreads
  • 2 tablespoons butter, melted
  • 4 teaspoons Italian seasoning
  • 2 boneless skinless chicken breasts, pounded to 1/2 inch thickness and diced/chopped into bite size pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 cup cherry tomatoes, halved (you can also use thin slices of a roma tomato)
  • 1/2 cup spinach leaves, thinly sliced or chopped
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • optional: 1 tablespoon fresh basil (chopped), 1/4 cup chopped sun dried tomatoes

chicken florentine flatbread

FOR FLATBREADS:

Preheat the oven to 400 degrees with the vented pan inside. Once heated, take the vented pan out and spray with nonstick cooking spray. Place frozen flatbreads on a vented pan and cook for 10-12 minutes. Let cool 5 minutes before topping.

INSTRUCTIONS:

Season chicken breasts with salt, pepper, and 1 teaspoon of Italian seasoning. Cook in a large pan over medium high heat for about 6-8 minutes until chicken is cooked through and juices run clear. Set chicken aside.

Whisk together melted butter and 2 teaspoons Italian seasoning. Brush over naan/flat bread. Sprinkle evenly with mozzarella cheese. Scatter chopped spinach over cheese. Add tomatoes and chicken. Sprinkle with parmesan cheese. (If including optional basil and sun-dried tomatoes, add now) Sprinkle remaining 1 teaspoon Italian seasoning over the parmesan cheese.

Bake flat breads 6-8 minutes until cheese is melty. Allow to cool slightly before serving. Enjoy!

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