Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 500g)
- 1 cup fresh basil pesto (240g)
- 4 pieces of flatbread (store-bought or homemade)
- 1 cup shredded mozzarella cheese (100g)
- 1/2 cup cherry tomatoes, halved (75g)
- 1/4 cup grated Parmesan cheese (25g)
- 2 tablespoons olive oil (30ml)
- Salt and pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken breasts dry and season both sides with salt, pepper, and optional garlic powder or Italian seasoning.
- In a skillet, heat olive oil over medium-high heat. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into thin strips.
- Lay out the flatbreads on a baking sheet and spread a generous layer of basil pesto over each piece.
- Distribute the sliced chicken over the pesto-covered flatbreads, then sprinkle with shredded mozzarella cheese, add halved cherry tomatoes, followed by grated Parmesan cheese.
- Bake in the preheated oven for 10-12 minutes until the cheese is melted and bubbly.
- For a crispy top, switch to broil for the last 1-2 minutes, watching closely.
- Let cool for a minute, slice into quarters or halves, garnish with fresh basil leaves if desired, and serve warm.
Notes
For a low-carb option, substitute flatbread with zucchini slices or cauliflower bases. Use vegan cheese for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free, Dairy-Free Option Available