Name: Chicken Pesto Flatbread
Ingredients: 2 cups fresh basil leaves; 2 tbsp. walnuts, toasted; 2 cloves garlic, smashed; ½ cup extra virgin olive oil; ½ cup finely shredded Parmesan cheese; 1 tbsp. fresh lemon juice; ¼ tsp. salt, plus more to taste; 2 tbsp. heavy cream; 2 10” flatbreads; 2 tbsp. extra virgin olive oil, plus more for drizzling; ½ tsp. Italian seasoning; 1 cup cooked chicken, shredded; ⅓ cup crispy bacon, chopped; ⅓ cup sun-dried tomatoes, chopped; 1 ½ cups mozzarella cheese, shredded

1

Place the fresh basil, toasted walnuts, and smashed garlic in the bowl of a food processor. Pulse until the basil is broken down into very small pieces and ingredients form a coarse paste (about one minute).

Note: We love the fresh, vibrant flavor and color of homemade pesto for this recipe, but you can use store-bought pesto for an easier approach!

2

With the food processor running on “low,” slowly drizzle in the olive oil until combined. Remove the lid from the food processor and add the Parmesan cheese, lemon juice, and salt. Pulse a few times until combined.

3

Taste and add more salt or lemon juice if necessary and pour in the heavy cream. Blend until the cream is totally combined, about 15 seconds.

1

Preheat the oven to 400 F.

2

Line a large rimmed baking sheet with parchment paper. Place two flatbreads onto the prepared baking sheet, leaving about an inch in between them.

Tip: Naan-style flatbreads work very well for this recipe, and they can often be found near the bakery section at your local grocery store. A flavored flatbread (such as garlic and herb) is a great option too! Most flatbreads come in an oval shape; look for ones that are about 10” at their longest width.

3

Brush each flatbread with one tablespoon of olive oil to coat the surface of each one. Divide the Italian seasoning over the flatbreads, sprinkling ¼ tsp. of seasoning over each one.

4

Divide the shredded chicken, crispy chopped bacon, and chopped sun-dried tomatoes over the flatbreads, followed by the shredded cheese.

5

Bake the flatbreads at 400 F for 10-12 minutes until the cheese is melted and the flatbreads are crispy on the bottom. Drizzle the exposed crust with olive oil, and allow to cool for 1-2 minutes.

6

Drizzle ¼ cup of fresh basil pesto over the top of each flatbread, then slice and serve on a Chinet Classic® Platter. Enjoy!

7

Leftover flatbreads can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, warm them in the oven at 325 F for 7-8 minutes. If possible, store the flatbreads and pesto separately, then add pesto to the reheated flatbreads before serving.