Ingredients
- ½ cup Tuscan-Style Sliced Chicken Breast
- 1 Flatbread par-cooked
- ⅓ cup Italian Cheese blend shredded
- 1 tsp Extra virgin olive oil
- 1 Tbsp Basil pesto
- ⅓ cup Artichoke hearts cut ¼
- ¼ cup Herbed Chevre’ cheese
- 1 Tbsp Sun dried tomato julienne
- ¼ cup Asparagus fresh (cut into half-inch pieces)
Instructions
- Place flatbread on cutting board surface and brush with olive oil and pesto.
- Next, top cheese blend, chicken, asparagus, dried tomato, artichoke and crumbled Chevre’ cheese.
- Heat in a hot 450 degree oven until golden brown.
