Sheet Pan Chicken & Pepper Flatbreads
with Monterey Jack & Mozzarella
Web Description: This week, our chefs took the beloved sausage and pepper-stuffed Italian hoagie from stadium standard to stellar weeknight dinner with a few delicious twists. First, they dropped the hoagie roll and replaced it with golden, crispy flatbread. They are then spread with a rich tomato sauce and topped with sweet roasted pepper slices and savory sausage. Finally, they topped it with two kinds of cheese. Yep, it’s safe to say this dish is a home run.
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
1 unit
Yellow Onion
1 unit
Long Green Pepper
10 ounce
Chicken Breast Strips
1 unit
Tomato Paste
2 unit
Flatbreads
(Contains: Sesame, Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and cut onion into ½-inch-thick wedges. Slice top off green pepper; core and deseed, then cut crosswise into ½-inch-thick rings.
• Place flatbreads on a lightly oiled baking sheet; toast on top rack until golden, 5-7 minutes. (For 4 servings, divide between 2 sheets; toast on top and middle racks.)
• While flatbreads toast, heat a drizzle of oil in a large pan over medium-high heat. Add onion, green pepper, salt, and pepper. Cook, stirring occasionally, until browned and softened, 6-8 minutes. Turn off heat; transfer veggies to a plate. Wipe out pan. • Heat a drizzle of oil in same pan over medium-high heat. Add sausage; cook, breaking meat up into pieces, until browned and cooked through, 4-6 minutes.
Pat chicken dry with paper towels and season with salt and pepper. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) for sausage.
• Meanwhile, in a medium microwave-safe bowl, combine ¼ cup water and 2 TBSP butter (1⁄3 cup water and 3 TBSP butter for 4 servings). Microwave until water is hot and butter has melted, 1 minute. • Whisk in tomato paste until smooth. Season with salt and pepper.
• Once flatbreads are toasted, remove sheet from oven. Evenly spread flatbreads with sauce, then top with mozzarella, Monterey Jack, sausage, and veggies. Season with salt and pepper. • Bake until cheese melts and flatbreads are golden brown, 3-5 minutes.
Top flatbreads with chicken along with cheese and veggies.
• Allow flatbreads to cool slightly, then slice into pieces. • Divide between plates and serve.
Chicken is fully cooked when internal temperature reaches 165°.
