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Bruschetta & Chicken Naan Flatbread
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Ingredients:
2 Naan Flatbreads
2 Tbsp Olive OIl
1 Cup Shredded Mozzarella Cheese
1/4 Cup Parmesan Cheese
1 Cup Rotisserie Chicken, shredded
2 Tbsp Balsamic Glaze
Start by making the bruschetta (see ingredient list below). Heat the olive oil in a small skillet over medium heat. Add the garlic and sauté for 1-2 minutes. You want the garlic to start to turn a golden color, but you don’t want the garlic to turn brown. Let the mixture cool slightly.
Chop the tomatoes and basil.
Add the tomatoes and olive oil/garlic mixture to a mixing bowl. Toss to combine.
Add the parmesan, basil. Balsamic, salt, and pepper. Toss to combine. Set aside.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place both flatbreads on the baking sheet. Drizzle 1 Tbsp olive oil on each flatbread.
Divide the parmesan cheese and mozzarella cheese evenly between the flatbreads.
Divide the chicken evenly between the flatbreads.
Top with the bruschetta mixture. Use as much or as little as you like, you will have leftovers.
Bake for 10-12 minutes or until the cheese has melted and the ingredients are warmed through.
Remove from the oven and drizzle each flatbread with a balsamic glaze. Slice and serve warm. Enjoy!
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Start by making the bruschetta (see ingredient list below). Heat the olive oil in a small skillet over medium heat. Add the garlic and sauté for 1-2 minutes. You want the garlic to start to turn a golden color, but you don’t want the garlic to turn brown. Let the mixture cool slightly.
Chop the tomatoes and basil.
Add the tomatoes and olive oil/garlic mixture to a mixing bowl. Toss to combine.
Add the parmesan, basil. Balsamic, salt, and pepper. Toss to combine. Set aside.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Place both flatbreads on the baking sheet. Drizzle 1 Tbsp olive oil on each flatbread.
Divide the parmesan cheese and mozzarella cheese evenly between the flatbreads.
Divide the chicken evenly between the flatbreads.
Top with the bruschetta mixture. Use as much or as little as you like, you will have leftovers.
Bake for 10-12 minutes or until the cheese has melted and the ingredients are warmed through.
Remove from the oven and drizzle each flatbread with a balsamic glaze. Slice and serve warm. Enjoy!
Bruschetta
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