Chicken, Brie, and Nectarine Flatbread

By ... - November 15, 2017


  • 47 inches flatbreads
  • 1/4cup peach preserves
  • 2cups shredded purchased roasted chicken*
  • 4ounces Brie, sliced
  • 2nectarines, pitted and sliced
  • 4thin red onion slices
  • 3cups arugula, baby lettuce, and/or spinach
  • 1/4cup bottled Italian salad dressing
  • Directions

    1. Preheat oven to 425 degrees F. Place flatbreads on a a baking sheet. Brush preserves over each flatbread to within 1/2 inch of edge. Layer on chicken, Brie, nectarines, and red onion slices.
    2. Bake flatbreads 10 to 12 minutes or until edges are golden and cheese just begins to melt. Top with greens and drizzle with dressing.

    From the Test Kitchen


    Purchased whole roasted chicken are a favorite budget-friendly time-saver. Shred chicken and freeze for a quick start to a meal.

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