GRILLED CHICKEN PESTO FLATBREADS

 

  • Cooking Time: 5-10 Minutes
  • Servings: 6
  • Preparation Time: 30

Ingredients

  • 6 Rhodes™ Dinner Rolls, thawed to room temperature
  • 1/4 cup prepared basil pesto sauce
  • 1 1/2 cups shredded cooked chicken, seasoned with salt and pepper
  • 1 1/2 cups cherry tomatoes, quartered
  • 1/4 cup thinly sliced red onion
  • 4 ounces fresh mozzarella, diced
  • 2 tablespoons capers
  • 1/3 cup ricotta cheese
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 cup baby arugula

Directions

  • Spray counter lightly with non-stick cooking spray.
  • Roll each roll into a 6-inch oval.
  • Cover with plastic wrap and let rest 10-15 minutes.
  • Remove plastic wrap and place each flatbread on grill or in a grill pan heated to medium low heat.
  • Grill one side for a few minutes or until grill lines appear.
  • Remove to a cooling rack.
  • Spread grilled sides with pesto and top with chicken, tomatoes, onion, mozzarella and capers.
  • Spoon small dollops of ricotta over each and sprinkle with Parmesan.
  • Place back on grill or in grill pan.
  • Cover and cook for 3-4 minutes or until cheese begins to melt.
  • Top with arugula leaves.

Notes

The perfect summertime sandwich - fast - easy - and yummy!

Author Credit: Rhodes Bake-N-Serv

Website Credit: http://www.rhodesbread.com/recipes/view/2222

© 2006-2014 BakeSpace, Inc. All Rights Reserved