Patio Pulled Chicken Flatbread

 

 

Tender Canadian pulled chicken served on a crisp herb flatbread with an artichoke and asiago base with peppers, tomatoes, olives, shredded cheese then finished with fresh arugula.  A great starter on the patio.

 

 

Ingredients

85 g (3oz)             Schneider’s Pulled Chicken (Flanagan Code #164475)

1ea                         par-baked herb flatbread

57g (2oz)              shredded cheddar & mozzerella Cheese              

60ml (2oz)            artichoke & asiago spread

4ea                        cherry tomatoes (cut in half)

28g (1oz)              red onion (sliced thin)

57g (2oz)              red, green & yellow peppers (sliced thin)

28g (1oz)              Kalamata olives (pitted & cut in half)

to taste                 Italian herb seasoning blend

to taste                 cracked black pepper

garnish                 fresh arugula    

 

 

 

Instructions:

 

1. Brush flatbread with spread and add all vegetables.

2. Break apart pulled chicken and spread evenly across flatbread.

3. Add cheese and seasoning and baked at 190⁰C (375⁰F) for approx. 8 to 10 minutes.

4. Garnish with arugula and serve.

 

 

 

 

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