Chicken Pesto Flatbreads

🥘 Ingredients

• black pepper
  1 tsp
• chopped chicken breast
  8 oz
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• flatbreads
  2 unit
• flour
  1 tbsp
• garlic
  2 cloves
• mozzarella cheese
  1 c
• olive oil
  1 tbsp
• pesto
  2 tbsp
• salt
  1 tsp
• tomato
  2 unit
• water
  3 tbsp

🍳 Cookware

• medium bowl
• small bowl
• medium pan
• slotted spoon
• baking sheet

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry produce. Finely dice tomato . Peel and mince garlic . Place tomatoes in a medium bowl and season with a big pinch of salt and black pepper .

   tomato: 2 unit, garlic: 2 cloves, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   In a microwave-safe small bowl , combine cream cheese , minced garlic, 3 tbsp water , and a big pinch of salt and pepper. Microwave for ⏱️ 30 seconds . Stir to combine and set aside.

   cream cheese: 2 oz, water: 3 tbsp
3. 

   3

   Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add chopped chicken breast and cook, breaking into pieces, until browned and cooked through, ⏱️ 4-6 minutes . Turn off heat. Using a slotted spoon , transfer chicken to a plate, reserving fat in pan. Return pan to medium heat. Sprinkle in flour ; whisk to combine. Cook for ⏱️ 1 minute , whisking continuously. Remove pan from heat. Add cream cheese mixture and whisk until smooth.

   cooking oil: 1 tbsp, chopped chicken breast: 8 oz, flour: 1 tbsp
4. 

   4

   Place flatbreads on a baking sheet . Brush tops with a drizzle of olive oil . Toast in oven until golden, ⏱️ 3-4 minutes .

   flatbreads: 2 unit, olive oil: 1 tbsp
5. 

   5

   Remove flatbreads from oven. Switch oven to broil high or increase to 500°F. Carefully spread sauce over flatbreads; top with seasoned tomatoes (draining first) and cooked chicken. Massage the pesto packet for ⏱️ 5 seconds ; snip corner and lightly drizzle over flatbreads to taste. Evenly sprinkle with mozzarella cheese . Broil until cheese melts and flatbreads are golden brown, ⏱️ 3-5 minutes . Watch closely to avoid burning.

   pesto: 2 tbsp, mozzarella cheese: 1 c
6. 

   6

   Allow flatbreads to cool slightly, then slice each into quarters. Serve immediately.