Pesto Chicken Flatbread

Ingredients

• 1 lb boneless, skinless chicken breasts (Feel free to use leftover rotisserie chicken for a quicker option.)
• 2 tablespoons olive oil (Extra virgin for a flavor boost.)
• to taste salt
• to taste pepper
• 1 cup prepared basil pesto (Store-bought or homemade; a cilantro pesto is an adventurous twist!)
• 1 cup shredded mozzarella cheese (Or a blend of your favorite cheeses.)
• 1/2 cup cherry tomatoes, halved (Swap with roasted red peppers for a smokier taste.)
• Fresh basil leaves for garnish (Optional but adds a lovely finish.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.

3. 3

   Drizzle olive oil over the chicken breasts, then sprinkle with salt and pepper. Massage the seasoning in for extra flavor.

4. 4

   --- Cooking ---

5. 5

   In a skillet, preheat over medium heat and add the seasoned chicken. Cook for about 6-7 minutes on each side until golden and fully cooked. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (75°C).

6. 6

   Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it thinly.

7. 7

   Spread a generous layer of pesto over each flatbread. Layer on the sliced chicken, followed by a sprinkle of mozzarella cheese and halved cherry tomatoes.

8. 8

   Place the flatbreads in the oven and bake for about 10-12 minutes or until the cheese is bubbly and golden.

9. 9

   --- Serving ---

10. 10

    Once out of the oven, let them cool for a minute, then sprinkle with fresh basil before slicing. Serve hot and enjoy!