Wednesday, April 20, 2016

Chicken Flatbread with Ranch Chipotle

Had the Roses over for dindin tonight and needed something tasty and quick.  This was super yummy and had a little kick -- if you aren't a fan of spicy, I would omit the crushed red peppers and maybe not use the pepperjack cheese.  I LOVE spicy so I LOVED this :)

2 large flatbread or naan, or 4 small (flatouts at Target bakery section)
4 tablespoons olive oil
1 cup shredded mozzarella cheese (or any other favorite cheese such as monterey jack or pepperjack for a spicier version)
2 boneless skinless chicken breast, pounded to ½ inch thickness + salt and pepper to taste
1 avocado, sliced or diced
1 red pepper, diced
2 tablespoon packed cilantro leaves, roughly chopped
1 teaspoon crushed red pepper flakes (optional)
1/2 cup ranch dressing
2 teaspoon chipotle seasoning

Preheat oven to 350 degrees. Season chicken with salt and pepper to taste. Cook in a pan or skillet on the stove over medium-high heat for about 3-4 minutes each side or until cooked through. Dice chicken and set aside.

Brush flatbread with olive oil. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a lightly greased sheet of foil and bake on the oven rack for 10-15 minutes until cheese is completely melted.

While flatbread is baking, whisk together ranch dressing and chipotle seasoning. When flatbread is finished baked, top with avocado, cilantro, and crushed red pepper flakes. Drizzle with chipotle ranch dressing and serve immediately.

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