2 flatbreads (I used naan)
6 Tbsp. sun-dried tomato pesto
1 1/2 c. shredded mozzarella cheese
1 chicken breast, thinly sliced
1 Tbsp. pine nuts
6-8 fresh basil leaves, julienned
1. Heat 1 Tbsp. olive oil over medium heat in a small skillet.
2. Add sliced chicken breast and saute until cooked through. Remove from heat.
3. Spread 2 Tbsp. pesto on each flatbread. Top each with 3/4 c. mozzarella cheese, 1/2 chicken breast, and 1/2 Tbsp. pine nuts.
4. Bake at 400° for 8-10 minutes.
5. Remove from oven; top with fresh basil.
6. Combine remaining 2 Tbsp. pesto and remaining 2 Tbsp. olive oil. Mix well; drizzle over flatbreads.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
YIELD: 2 SERVINGS
Nutrition Information: SIZE: 1
Amount Per Serving: CALORIES: 759 TOTAL FAT: 36g SATURATED FAT: 12g TRANS FAT: 1g UNSATURATED FAT: 21g CHOLESTEROL: 99mg SODIUM: 1161mg CARBOHYDRATES: 63g FIBER: 4g SUGAR: 9g PROTEIN: 47g