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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken, Pesto, and Tomato Flatbread Recipe

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This recipe for Chicken, Pesto, and Tomato Flatbread is from The Brown Family Cookbook ~ , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 plum tomatoes
1/2 tsp. salt
3 Tbsp. plus 1 tsp. olive oil, divided
1 pkg. thin crust pizza crust (or crescent roll dough)
1 c. loosely packed fresh basil, chopped.
1/4 c. pecan halves, toasted
1 oz. parmesan cheese, divided
2 c. shredded provolone cheese, divided
2 c. diced cooked chicken breasts
2 garlic cloves, pressed
Directions:
Directions:
Preheat oven to 425ºF. Slice tomatoes and line out on paper towel. Sprinkle with salt and let stand 10 minutes or until salt is dissolved. Blot tops of tomatoes with paper towel and set aside. Brush baking pan with 1 tsp. of the oil. Unroll and press crust onto bottom of pan. Bake 11-13 minutes or until golden brown. Meanwhile, finely chop basil and pecans. Combine basil, pecans, half of the Parmesan cheese, half of the provolone cheese, chicken, remaining 3 tbsp. oil and pressed garlic. Mix well. Sprinkle cooked crust with remaining Parmesan cheese; top with tomatoes, chicken mixture and remaining provolone cheese. Bake 5-7 min. or until cheese is melted. Cut into squares.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I use the six cheese Italian blend at the store in place of the provolone.

 

 

 

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