Smoky Mustard Chicken Sausage Flatbreads
with Smoked Gouda, Mozzarella & Caramelized Onion
- Sesame
- Wheat
- Milk
- Soy
- May contain traces of allergens
Caramelized onion and tender chicken top crisp flatbreads layered with melty smoked gouda and mozzarella. A smoky mustard sauce brings everything together with rich, tangy depth, while fresh scallion greens add a bright finish. The result is a perfectly balanced bite of savory, smoky, cheesy goodness.
Ingredients
1 tablespoon
Fry Seasoning
9 ounce
Italian Chicken Sausage Mix
1 unit
Onion
2 unit
Flatbreads
(Contains: Sesame, Wheat May be present: Soy)
1 cup
Smoked Gouda Cheese
(Contains: Milk)
2 ounce
Smoky Mustard
½ cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Scallions
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
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 thinly slice onion. Trim and thinly slice scallions, separating whites from greens.
Open package of chicken* and drain off any excess liquid.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with Fry Seasoning, salt, and pepper. Cook, stirring occasionally, until beginning to brown, 2-4 minutes.
Add onion and scallion whites; cook, stirring occasionally, until onion has softened and chicken is cooked through, 2-4 minutes more. Season with salt and pepper.
Meanwhile, place flatbreads, dimpled sides down, on a baking sheet (divide between two baking sheets for 4 servings). Brush or rub each flatbread with a drizzle of olive oil; lightly season with salt and pepper.
Toast on top rack until golden brown, 3-5 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)
Once flatbreads are toasted, remove sheet from oven. Carefully flip dimpled sides up; spread evenly with mustard. Sprinkle with gouda and mozzarella. Top with chicken mixture. Return to top rack; bake until cheese melts and flatbreads are crispy, 3-4 minutes. (For 4, bake on top and middle racks, swapping rack positions halfway through.)
Garnish flatbreads with scallion greens. Slice into pieces as desired.
Divide flatbreads between plates and serve. TIP: Finish with your favorite hot sauce or chili flakes for a little heat!
