Artichoke Chicken Flatbread
Artichoke Chicken Flatbread
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 486 |
| pro | 31 g |
| total fat | 23 g |
| sat. fat | 7 g |
| carb | 39 g |
| fibre | 4 g |
| chol | 80 mg |
| sodium | 947 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 22 |
| vit A | 27 |
| vit C | 162 |
| folate | 16 |
- Portion size: 4
Ingredients
-
1 jar (370 mL) roasted sweet red peppers, drained
2 cloves garlic, smashed
2 tbsp (25 mL) extra-virgin olive_oil
1/2 tsp (2 mL) salt
1 thin crust 12-inch (30 cm) flatbread
1 cup (250 mL) shredded mozzarella cheese or crumbled goat_cheese
1-3/4 cups (425 mL) sliced cooked chicken
Half red onion, thinly sliced
1 jar (6 oz/175 mL) marinated artichoke hearts
1/4 cup (50 mL) sliced black_olives (optional)
1/2 tsp (2 mL) dried oregano
Preparation
In food processor, pur?together roasted red peppers, garlic, oil and salt ; spread evenly over flatbread.
Sprinkle with half of the cheese. Scatter chicken, onion, artichokes, olives (if using) and oregano over top; sprinkle with remaining cheese.
Bake in bottom third of 500°F (260°C) oven until golden and bubbly, about 15 minutes. (Or bake according to flatbread manufacturer's instructions.)
Additional information : Tips:
If you don't have any leftover cooked chicken to use in this recipe, quickly cook some up: Sprinkle 2 boneless skinless chicken breasts with pinch each salt and pepper; fry in about 1 tbsp (15 mL) extra-virgin olive oil until no longer pink inside, about 10 minutes. Let cool and slice.
You can substitute 12-inch (30 cm) pizza crust if you can't find flatbread.
Source : Canadian Living Magazine: April 2007
