Italian Chicken & Ricotta Flatbreads
with Tomato, Prosciutto & Basil Pesto
Crispy base meets succulent toppings in this 30-minute weeknight winner. Golden flatbreads are topped with creamy ricotta, Italian-seasoned chicken, and caramelized tomato, then finished with salty prosciutto and fresh pesto to create the perfect flavor balance. You’ll get restaurant-quality results with minimal effort!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 tablespoon
Pesto
(Contains: Milk)
2 unit
Flatbreads
(Contains: Soy, May contain traces of allergens, Sesame, Wheat)
4 ounce
Ricotta Cheese
(Contains: Milk)
½ tablespoon
Italian Seasoning
12 ounce
Chicken Cutlets
1 unit
Tomato
2 ounce
Prosciutto
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Dice tomato into ½-inch pieces.
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Place flatbreads on a baking sheet, dimpled-sides down. Rub tops with a drizzle of oil; season with salt and pepper. Toast on top rack until browned and slightly crisped, 3-5 minutes. (For 4, divide flatbreads between two sheets; toast on top and middle racks, swapping rack positions halfway through.)
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While flatbreads toast, pat chicken* dry with paper towels and season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side.
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Turn off heat; transfer chicken to a plate. When cool enough to handle, chop into ½-inch pieces.
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Once flatbreads have finished toasting, remove sheet from oven and carefully flip flatbreads (dimpled sides up); spread evenly with ricotta. Top with tomato and chicken.
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Return to top rack and bake until tomato is slightly charred and ricotta is warmed through, 5-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
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Tear prosciutto into bite-size pieces.
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Top flatbreads evenly with torn prosciutto and dollops of pesto.
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Cut flatbeads into pieces. Divide between plates and serve.
