Thursday, 11 December 2008

Chicken Florentine Flatbread

1 Chicken Breast, grilled and
1 cup Cherry Tomatoes, halved
1 bag Fresh Spinach, wilted and
   squeezed of excess liquid
1/2 Onion, caramelized
1/2 cup Ranch Dressing
1 cup Shredded White Cheddar
2 Naan Flatbreads or 1 pre-
   cooked pizza style crust
  • Top each flatbread with Ranch dressing and spread thinly over the flatbread. 
  • Top with shredded chicken, wilted spinach, onion, cherry tomatoes, and shredded cheese.
  • Bake the flatbreads for 10-15 minutes, or until the cheese has melted and started to bubble. 
  • Remove and cut into pieces for serving.