Chicken Florentine Flatbread
If you need a quick dinner, or an after school snack for your busy teen, try this Chicken Florentine Flatbread, or make it with any other easy summer veggie flatbread!
Dish Count :: 1 Grill, 1 Baking Sheet, 1 Cheese Grater, 1 Knife
Ben is a religious milk drinker. I’m not usually one to tip back a glass in a Monday night, but lately I’ve been getting my fill and there is no chance I’m stopping now – because he wrote down we needed another gallon on our grocery list – when we had an already unopened one in the fridge! Whoops.
That’s okay, we also stocked up on two boxes of Costco sized cereal, too. So I guess I have breakfast and dinner planned for the next week.
Or when I need a break there is always pizza. I can always go for pizza. Can’t you? I know, this is why we are friends.
Especially when it’s got veggies from my own garden in it! My tomatoes are doing splendidly and adding them to this chicken florentine flatbread was a wise life choice. Wouldn’t you agree?
To help kids get the right start this school year, visit the ADAMideast Facebook page, and “LIKE” and share the photos!! For each like and share, $1 will be donated to the Great American Milk Drive to help kids in need. Proper nourishment is so vital to every aspect of you and your kid’s life, so be sure to spread the joy and a glass of milk to those in need.
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Chicken Florentine Flatbread
Ingredients:
1 Chicken Breast, grilled and shredded
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 Cheese
2 Naan Flatbreads
Directions:
Preheat oven to 350 degrees.
Top each flatbread with 1/4 cup 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.
