Ingredients
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2 large boneless, skinless chicken breasts
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1 cup fresh basil pesto (store-bought or homemade)
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4 pieces of flatbread (store-bought or homemade)
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1 cup shredded mozzarella cheese
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1/2 cup cherry tomatoes, halved
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1/4 cup grated Parmesan cheese
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2 tablespoons olive oil
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Salt and pepper, to taste
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Fresh basil leaves, for garnish (optional)
Instructions
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Preheat oven to 400°F (200°C).
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Pat chicken breasts dry, then season both sides with salt, pepper, and optional garlic powder or Italian seasoning.
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Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–7 minutes per side until golden brown and fully cooked (165°F / 75°C internal temperature).
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Remove chicken and let rest for 5 minutes. Slice into thin strips.
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Place flatbreads on a baking sheet. Spread a generous layer of basil pesto evenly over each piece.
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Distribute sliced chicken evenly across the flatbreads.
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Sprinkle mozzarella cheese over the chicken. Add halved cherry tomatoes.
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Top with grated Parmesan cheese.
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Bake for 10–12 minutes until cheese is melted and bubbly, and edges are golden.
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Optional: Switch oven to broil for 1–2 minutes for a crisp top. Watch carefully.
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Remove from oven and cool for 1 minute. Slice into halves or quarters.
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Garnish with fresh basil leaves if desired. Serve warm.
Notes
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Use leftover cooked chicken to save time.
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Add extra toppings like mushrooms, spinach, or bell peppers for variety.
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For a vegetarian version, skip the chicken and add more vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes