Tag Archives: Chicken

Parmesan Chicken Fingers

One of my youngest son’s favorite meals is Parmesan chicken. He likes chicken and he loves pasta. Put the two together and he is extremely happy with dinner. I also enjoy Parmesan chicken (light on the pasta) but sometimes a big fat chicken breast is too much for me. Okay, I will admit I go for the chicken breast first when I eat fried chicken but that is a different kind of meal.

I decided to alter my recipe for Parmesan chicken by substituting chicken fingers for a full chicken breast. Thus, Parmesan Chicken Fingers was born. Using the chicken fingers allows everyone to choose exactly the right portion of meat for their appetites rather than filling their plates with a large single chicken breast.

To add an extra layer of crispiness to the chicken fingers I mixed in a little ground cornmeal with the panko bread crumbs for the coating. I wasn’t sure I could pull this one off with my taste testers but the guys loved it. Sometimes you just have to sneak in something new to a recipe and then sit back and wait for the reactions. I got the idea to add fine ground cornmeal from one of the many cooking shows I like to watch. I think the chef was making fried chicken (yeah, I went back to talking about fried chicken) and added cornmeal to the coating to add an extra layer of crunch. It looked so good on the plate I figured it would be good on my Parmesan Chicken Fingers too.

Bottom-line …. it worked! Such an easy recipe and thankfully a tasty one too.

Parmesan Chicken Fingers

Ingredients:

2 packages chicken fingers

2 eggs

1 jar spaghetti sauce

1 cup shredded mozzarella cheese

½ cup panko bread crumbs

½ cup flour + 1 tbsp

½ cup frying olive oil or vegetable oil

¼ cup finely ground cornmeal

¼ cup grated Parmesan cheese

2 tbsp milk

1 tbsp flour

1 tbsp salt

½ tbsp ground black pepper

½ tsp red pepper flakes (optional)

Preheat oven to 350 degrees.

Season chicken fingers with salt and pepper. Place ½ cup flour on a plate and set aside. Beat eggs with milk and set aside.

Mix panko bread crumbs, cornmeal, 1 tbsp flour, grated Parmesan cheese and red pepper flakes in a bowl.

Dredge chicken in flour (shake off excess) then dip in egg mixture. Roll in bread crumbs and place on a cookie sheet to rest.

Heat oil in a no stick frying pan over medium heat. Test the oil to see if it is hot by place the thick end of a chopstick in the center of the pan. It you see rapid bubbles then the oil is hot (Thanks for the tip Mama Noi). Fry the chicken in batches until lightly golden brown. Drain on a paper towel.

Place chicken in a casserole dish and drizzle with spaghetti sauce and top with mozzarella cheese. Bake for 15 – 20 minutes until cheese is melted and golden. Serve with pasta.

P.S. For the grand kids I make Parmesan Chicken Fingers with a honey mustard or BBQ dipping sauce.

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Chicken Stir Fry

Stir fry dishes are one of the easiest things to make for dinner on a busy night or any night. My version of Chicken Stir Fry was developed over time as I played with different flavors and levels of heat. I had to find a happy medium for the family as my taste buds like low to medium heat and the rest of the family like burn your mouth levels of heat. Since I wanted to enjoy the dish along with the family I went with medium heat with a side of hot chili oil for the everyone else to add to their bowls of stir fry.

If you don’t have a wok, I would suggest investing in one because you can make a variety of dishes in this one tool wonder. Woks are easy to clean and can take a lot of heat. Of course, if you don’t have a wok or don’t want to invest in one, you can stick to using a large skillet for creating your stir fry dishes.

The key to making a flavorful stir fry is in the marinade. The longer you marinade the chicken or any other meat, the more intense the flavor becomes. At a minimum marinade your meat for 30 minutes and if you can plan ahead, marinade it overnight. Overnight marinading also helps to tenderize the meat (just a few useful tips).

From start to finish I can have dinner ready in an hour for the hungry crew on Chicken Stir Fry night. Talk about Healthy, Quick and Easy! I love it.

Chicken Stir Fry

Ingredients:

2 – 3 chicken breasts cut into thin strips

1 package snow peas

1 small green pepper large dice

1 small broccoli crown cut into florets

1 small onion diced

1 cup shredded carrots

½ cup chicken broth

½ cup crispy chow mein noodles

1 small can water chestnuts drained

3 tbsp hoisin sauce

3 tbsp oyster sauce

2 tbsp Thai style sweet and spicy sauce

2 tbsp garlic chopped

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp corn sauce

1 tsp minced ginger

1 tsp black pepper

½ tsp red chili flakes (optional)

Marinade:

Place chicken in a medium sized bowl. Mix together Thai style sweet and spicy chili sauce, 1 tbsp garlic, ginger, soy sauce and corn starch in a separate bowl. Pour mixture over chicken and massage into the meat. Cover with plastic wrap and marinade in the refrigerator for at least 30 minutes or overnight.

To cook stir fry:

Heat oil in wok or large skillet over medium high heat. Add chicken and stir until chicken is no longer pink but not totally cooked through. Remove chicken and place in a bowl. Set aside. Add a little more oil to the wok if necessary then add carrots, snow peas, onions and broccoli. Cook for 2 – 3 minutes stirring constantly until vegetables begin to soften. Add chicken broth, water chestnuts and chicken to the vegetables along with the sauces and red chili flakes. Stir and cook an additional 3 – 5 minutes until chicken is fully cooked through. Serve in bowls over rice, ramen or udon noodles. Top with crispy chow mein noodles.

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Honey Dijon Baked Chicken

If you have used Gazebo Room Greek Salad Dressing and Marinade as a marinade for chicken you won’t be surprised at how tasty their Honey Dijon Vinaigrette works as a marinade too. This new Gazebo Room product lives up to their signature Greek salad dressing. I was inspired to use this dressing as a marinade because I enjoy the taste of honey and mustard. I don’t usually tell on myself but I must say the flavors were so good on the chicken that I wanted to take my time and pick every morsel of meat off the bone. Of course, I added other seasonings to the chicken but the flavors from the dressing were prominent.

I tried this recipe while my youngest son was home from college. He declared he was trying to eat healthier and didn’t want to eat red meat. Since he was game I was game for giving up pork chops and ribs for a while. This meant I had to add even more chicken and fish to our diets. No one would miss the steaks we ate a few times a year. Now my biggest problem was coming up with even more ways to prepare chicken so it would not be boring. T is not a fan of baked chicken but I had run out of ideas for my usual chicken recipe rotation. So, I took the chance of marinating chicken legs in the Gazebo Room dressing then baking them. Hence, my Honey Dijon Baked Chicken recipe. I figured the Honey Dijon Vinaigrette would kick the flavors up a notch and he would not notice the chicken was baked. I was right! T never mentioned or grumbled that we were having baked chicken. All I heard was the smacking of lips and saw naked chicken bones on his plate.

Chalk one up for Gazebo Room and chalk one up for me!

Honey Dijon Baked Chicken

Ingredients:

6 – 8 chicken legs and thighs

½ cup Gazebo Room Honey Dijon Vinaigrette

½ stick butter

½ medium onion sliced thin

1 tbsp salt

1 tsp olive oil

½ tsp ground black pepper

½ poultry seasoning

½ tsp turmeric

½ tsp cayenne pepper

Preheat oven to 350 degrees when ready to bake.

Place chicken in a large bowl and sprinkle seasonings over chicken. Pour dressing over chicken and toss to coat. Place chicken into a plastic bag then place in the refrigerator for a couple of hours. Remove from bag and add single layer to a baking dish. Melt butter and pour over chicken. Place in the oven and bake for 1 hour until chicken is browned and cooked all the way through.

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Spicy Taco Chicken Bowl

The “new” craze right now is creating recipes and putting the dish in bowls. At first, I wasn’t really into the bowl idea but it didn’t take long for me to realize I kinda liked the idea. Placing breakfast, lunch or dinner in a bowl helped to cut down on the amount of food we actually ate. I put less in a bowl compared to  how much I put on a plate.

One of my first bowl adventures was my Asian Bowl with Lollipop Lamb Chops. Not to brag too much but that recipe was a big hit with hubby. Now, he has another favorite. My Spicy Taco Chicken Bowl. This recipe was a little spicy with various textures and flavors that complimented each other. Although there are several components to the recipe, I think it is a very simple dish. Shredded spicy taco flavored chicken, crispy yellow rice, seasoned black beans and a mix of avocado and tomatoes. The hardest thing about this recipe is the wait time. Yeah, this one isn’t quick to make only because the chicken has to bake. While the chicken bakes about an hour all of the other pieces can easily be pulled together.

Even I couldn’t complain about having chicken again. Plus, I didn’t take the easy way out and make wingettes. Instead, I opted for chicken legs because they are meaty and you don’t have to take a long time to clean them like chicken thighs. Granted, I think chicken thigh meat is sweeter than chicken leg meat but it takes work to get thighs ready for cooking. Maybe the next time I make a Spicy Taco Chicken Bowl I’ll build in extra time and try it with chicken thighs. Whichever chicken part you choose (legs vs. thighs), I am confident you will enjoy my Spicy Taco Chicken Bowl. Healthy, Easy and Delicious!

Spicy Taco Chicken Bowl

Ingredients:

6 – 8 chicken legs washed

2 plum tomatoes diced

2 scallions diced

2 slices bacon diced

1 can black beans rinsed

1 avocado diced

1 pkg hot and spicy taco seasoning

½ stick butter melted

1 ½ cup water

1 ½ cup chicken broth

1 ½ cups white rice

1 ½ tbsp salt

1 tbsp fresh lemon juice

½ tbsp ground black pepper

1 tsp turmeric

1 tsp cilantro

½ tsp dried parsley

½ tsp onion powder

½ tsp Chile powder

Preheat oven to 350 degrees.

Place chicken in a large bowl. Season with 1 tbsp salt, black pepper, Chile powder and all but 1 tsp hot and spicy taco seasoning. Add melted butter and mix until chicken is well coated. Spray a baking dish with cooking spray then place chicken in one layer in the baking dish. Bake for 1 hour until the chicken is tender and cooked through. Remove from the oven and let cool for about 10 minutes then pull meat off the bone into chunks. Place chicken in a medium size skillet with ¼ chicken stock and remaining taco seasoning. Stir and let simmer for 5 minutes.

While chicken is cooking prepare the following:

Rice:

Rinse rice with cold water to remove some of the starch. Place in a microwaveable casserole dish with a pinch salt, turmeric, water and chicken broth. Place in microwave uncovered for 21 minutes until cooked. Remove from microwave and fluff up rice with a fork. Let cool for about 10 – 15 minutes. While rice is cooling cook bacon in a large skillet until crisp over medium high heat. Remove from skillet and drain on paper towels. Reduce heat to medium high and add rice and scallions to the bacon grease breaking up any clumps of rice. Let rice crisp up for about 3 minutes then stir and flip to crisp up the other side. Cook for an additional 3 minutes then toss in bacon and mix in thoroughly. Cook another 2 minutes then remove from heat.

Prepare Tomato and Avocado:

Place diced tomatoes and avocado in a medium sized bowl. Season with a little salt, ground black pepper, parsley and lemon juice. Gently toss with a spoon. Cover and set aside in the refrigerator.

Black Beans:

Place black beans in a small pot and add a little chicken broth. Season with salt, pepper, cilantro and onion powder. Cook over medium heat for 3 – 5 minutes stirring occasionally. Remove from heat.

Bowl Setup:

Place crispy yellow rice in the bottom of an individual bowl. Add chicken to one side of the bowl then add the black beans along with tomato and avocado mix. Enjoy!

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Coq Au Vin

My first experience of tasting French food was on a business trip to Massachusetts. I don’t remember the name of the restaurant but I do remember the escargot one of my co-workers ordered and insisted I try. It was garlicky and a little rubbery but totally delicious. It was my first and last attempt at eating snails and although I enjoyed the taste, I did not like the texture. At this point, I could not tell you if that is the way snails are suppose to be when you cook them or if my experience was an exception. Like I said, the flavors were good but the snail did not make my mouth happy.

Fortunately, that experience did not turn me against French food. My next experience was much, much better. There are not many ways you can mess up a chicken so I ordered Coq Au Win at a nice little bistro hubby and I happened upon on one of our vacations. Now, we all know chicken can get a bit boring when you have it over and over again. Fried, baked, boiled. Ugh! Chicken can be so much more than fried, baked or boiled. Chicken can be dressed up as a stew with amazing flavors combined with mushrooms, onions and carrots. Yes, carrots. Coq Au Vin traditionally has potatoes instead of carrots. However, I chose to add carrots because I wanted to serve my Coq Au Vin with mashed potatoes. The gravy from the stew drizzled over the mashed potatoes was a delectable combination.

One more thing I changed in my recipe was the use of white wine instead of red wine. I like white wine better than red wine so I figured why not substitute the two wines. Some may say it’s not really Coq Au Vin if you don’t use red wine but don’t listen to them. Remember, make every recipe your own.

Ingredients:

4 chicken thighs bone-in (remove excess fat)

4 large carrots peeled and sliced thick

3 slices bacon

2 green onions sliced

2 pkgs sliced cremini mushrooms

½ white onion thinly sliced

1 cup chicken broth

½ cup white wine or red wine

2 tsp butter

2 tsp flour

1 tsp thyme

salt and pepper

Preheat oven to 350 degrees.

Wash chicken and pat dry. Season chicken with salt and pepper then set aside.

In a large oven proof skillet or dutch oven, fry 3 slices of bacon over medium high heat until crisp and fat is rendered. Remove bacon and leave drippings in the skillet. Add chicken to the skillet and brown on both sides. Place chicken on a plate and set aside.

Lower heat to medium then add mushrooms and white onions. Saute until slightly browned for approximately 7 – 10 minutes stirring frequently. Stir in flour and butter and cook for 1 minute. Again, stirring frequently. Add wine and stir to mix. Bring to a low boil and scrap brown bits from the bottom of the skillet. Add thyme and a little more salt and pepper. Let simmer for 5 minutes. Stir in broth then add carrots and chicken back to the pan along with drippings. Simmer for another 3 minutes. Cover skillet and place in oven for 30 to 45 minutes. Baste after 20 minutes. Enjoy with mashed potatoes, rice or wide noodles.

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Chicken and Gnocchi Stew

Since my #1 food tester is in college now (yes, hubby is my #2 taste tester) I sometimes have to rely on myself to eat leftovers. Even though I don’t mind eating leftovers for lunch or sometimes breakfast, there are times I have to make them more exciting in order to eat them. That is why I came up with Chicken and Gnocchi Stew. I had a leftover roasted chicken that needed a little tender love and care so it was perfect for a new recipe.

Using an already roasted chicken meant my prep time was cut in half which made pulling the rest of the recipe together easy. Chicken and Gnocchi Stew is mostly a different take on chicken and dumplings. Instead of nice big fat dumplings, there a little plump pillows of potato gnocchi. Gnocchi are right up my alley because I love potatoes. Adding gnocchi also eliminated the need to include potatoes in the stew. It was like a two for one deal!

I put Chicken and Gnocchi Stew in the comfort food category. It is packed with vegetables and protein along a little of the other stuff we shouldn’t eat too often. Fortunately, the best ingredient in comfort foods like this one is love.  Corny but true.

Chicken and Gnocchi Stew

Ingredients:

1 roasted chicken skin and bones removed then shred meat or

2 chicken breasts

2 chicken thighs

3 carrots peeled and sliced

2 stalks celery sliced

1 pkg gnocchi

1 pkg frozen peas

½ onion diced

½ onion sliced

1 can cream of chicken soup

3 cups chicken stock

2 tbsp salt

1 tsp black pepper

½ tsp dried parsley

Prepare gnocchi per package instructions. Drain and set aside.

If using chicken breasts and chicken thighs, cook in 4 cups water with 1 tbsp salt for 25 – 30 minutes. Remove chicken from pot and let cool then remove skin and bones. Cut into bite-size pieces.

Pour chicken stock into a large pot. Add carrots, celery, peas and onions along with remaining salt, pepper and parsley. Cook over medium heat for 15 minutes. Whisk in cream of chicken soup. Add chicken and gnocchi cook for 15 minutes more. Serve with or over biscuits. Tastes even better the second day.

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White Bean Chicken Soup

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OMGoodness! It is COLD today so what better time to make a big pot of soup. That is exactly what I said to myself on the way to Trader Joe’s to pick up a few items for dinner. I might not have felt so chilled if I had cranked up the heat in the car but that still would not have warmed me on the inside. To make that happen I needed a nice bowl of homemade soup.

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My choice was either chicken noodle soup or a White Bean Chicken soup. I planned to have spaghetti the next day for dinner so chicken noodle soup was out and White Bean Chicken soup was in. Keep in mind I did not have a recipe for White Bean Chicken soup but not having an actual recipe has never stopped me from cooking. So, while strolling the aisles of Trader Joe’s I made up the recipe that would become “the soup”.

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Most soups are pretty easy to make. They are a one pot dish that only needs a little tender love and care and lots of seasoning. Because it was freezing outside I was in the mood for a healthy, hearty soup. I figured the white beans and chicken would make it hearty plus filling with lots of protein while the mirepoix and cabbage would make it healthy. Did I just hear someone say what the heck is mirepoix? Yes, I did. It was my hubby. He asked me this question while I was writing down the recipe when I got home. I was talking out loud to myself trying to remember how to spell mirepoix and hubby asked “What the heck is that?” When I told him it was diced carrots, onions and celery he said “Why don’t you just say that?” My response was I wanted to sound fancy like the chefs on TV. I know. It is always better to keep it simple.

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Simply put, White Bean Chicken Soup is comfort food. Whether it is freezing cold outside or you want a flavorful homemade meal in a bowl, this soup will do the trick.

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White Bean Chicken Soup

 Ingredients:

3 cans cannellini beans rinsed

1pkg sliced pepper chicken

1 container mirepoix (diced onions, celery and carrots)

6 cups low sodium chicken broth

2 cups chopped cabbage

¼ cup heavy cream

1 tbsp salt

1 tbsp olive oil

½ tbsp Adobo

1 tsp thyme

½ tsp garlic powder

1 tsp parsley

1 tsp black pepper

½ tsp lemon pepper

Shred chicken and set aside. Mash ½ cup of white beans (this will help soup to thicken) and set aside with remaining beans.

Heat olive oil in a large pot over medium high heat. Add mirepoix and seasonings to the pot and stir. Allow the vegetables to sweat for 3 – 5 minutes. Pour in chicken broth and add white beans then stir. Reduce heat to medium. Mix a spoonful of broth into the measured heavy cream. Add the mixture to the pot. Stir and let simmer 3 minutes.

Place chicken in the pot and stir. Cook for 20 minutes then add chopped cabbage. Stir to mix in the cabbage. Simmer for an additional 20 minutes until cabbage is softened and cooked through. Serve with crackers or crusty bread.

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Shredded Chicken and Pasta Soup

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Comfort food is good anytime of the year but fall calls for comfort soup. With slight breezes and the crisp sound of falling leaves, soup is a great way to warm up and snuggle. Chicken noodle soup is a very traditional comfort food which my family loves. But, I wanted to make a traditional chicken soup with a slight twist. That is why I decided to make a Shredded Chicken and Pasta Soup.

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When it came to choosing a pasta for the soup I didn’t want a noodle so I had to search for a type of pasta that would compliment the soup. Ditalini pasta turned out to be the perfect pasta for the Shredded Chicken and Pasta Soup. Ditalini looks like little tubes and they soaked up the chicken broth. Every bite offered an extra burst of broth and flavor.

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One thing I really liked about the Shredded Chicken and Pasta Soup was the fact that including the pasta made the soup very filling. A big bowl of soup makes a full meal with a nice chunk of crusty bread. If you want to have the soup with a meal I would suggest you only have a small cup so that you don’t get full too fast. Either way you will definitely have a smile on your face while eating the soup.

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Think about cooking up a big pot of Shredded Chicken and Pasta Soup the next time you feel a chill in the air. It will warm you up and put a smile on your face. Remember comfort food is good anytime of the year but fall and winter call for comfort soup.

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Shredded Chicken and Pasta Soup

Ingredients:
4 chicken thighs
5 quarts water
3 cups Ditalini pasta (prepare according to package)
1 cup chicken broth
1 cup diced celery
1 cup diced onion
1 cup shredded carrots (rough chop)
3 scallions diced (green part included)
2 tbsp salt
1 tsp black pepper
½ tsp onion powder
½ tsp Adobo seasoning
½ tsp dried dill
¼ tsp thyme
dash of cayenne pepper (optional)

Place water, chicken, ½ cup onions and all seasonings except for dill into a large pot. Cook chicken on medium high for 45 minutes or until chicken is cooked all the way through and is tender. Remove chicken from the pot and set aside to cool for shredding. Once cooled, shred chicken with your fingers and set aside.

Strain chicken broth and place back into the pot. Skim some of the chicken grease from the surface of the broth. Reduce heat to medium. Add the additional cup of chicken broth, carrots, celery, green onions, dill and remaining onions to the pot. Simmer for 5 minutes. Add chicken to the broth and simmer for another 10 – 15 minutes. You can either place pasta in individual bowls then ladle soup over the pasta so that the pasta stays al dente. Or, you can add pasta to the soup and remove from heat so that the pasta does not over cook.

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Tex Mex Chicken Salad

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Summer is slowly fading which means all the delicious backyard veggies, fresh corn and fresh herbs I grew will also fade away. Before fall settles in I thought I would come up with a dish that we could have year round but would remind me of our hot and lazy summer days. Tex Mex Chicken Salad became my summer reminder.

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Chicken salad was one of my favorite meals growing up. My mom made some of the best chicken salad around and always made little blueberry muffins to go with the salad. It took me a while but I mastered make my own wonderful version of chicken salad. Because chicken is so versatile it can be combined with a lot of different ingredients to make a fantastic salad.

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Tex Mex Chicken Salad combines black beans, corn (the reason I call it Tex Mex) and avocado along with fresh herbs. Lemon and lime juice help brighten the flavors. As always, my family likes heat so I add a little cayenne or chopped jalapeno peppers to spice up the salad.

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Even though summer will fade into fall it doesn’t mean we cannot continue to enjoy the great tastes of summer. Remember, all it takes is a little chicken, a few fresh veggies and memories of those hot, lazy days we enjoyed so much.

Tex Mex Chicken Salad

Ingredients:
4 cooked chicken thighs diced
3 ears fresh corn shucked
2 15oz cans black beans rinsed and drained
5 fresh basil leaves chopped
½ cup small cherry tomatoes
½ cup olive oil
1 ripe avocado diced
1 tbsp red onion diced small
1 tsp parsley
1 tsp cilantro
1 tsp chili powder
1 tsp cracked black pepper
1 tsp salt
1 tsp cayenne (optional)
juice from ½ lemon
juice from ½ lime

Dressing:
Place olive oil, lemon juice, lime juice, cayenne, parsley and cilantro in a small bowl. Whisk together.

Salad:
In a large bowl add chicken, corn, avocado, tomatoes, red onion, salt, pepper, chili powder and basil. Pour dressing over salad and gently toss.

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Buffalo Chicken and Spinach Flatbread

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Cooking with flatbreads is an easy way to get a meal on the table when you don’t have a lot of time to prepare something more complex. I am not a big “pizza” fan but I do enjoy them now and then. The rest of the family can eat pizza any time. If I am going to eat pizza, I want it to be special and not the basic cheese or pepperoni pizza you find every where.

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One of my son’s favorite pizza choices is Buffalo Chicken so I thought I would try making my own version. The great thing about flatbreads is that they are versatile. You can use just about any topping you like on the flatbread and it will taste wonderful. Of course you need to add a few seasonings to give it an extra kick. We like spicy flavors in my family so besides using Buffalo wing sauce on the chicken I also added pepper jack cheese and red pepper flakes to the toppings. Depending your tolerance for “heat” you can add or subtract the amount of spice you use.

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The first time I made my Buffalo Chicken Flatbread we had it for lunch. This turned out to be a very hearty meal with the thick slices of chicken, spinach, onions and cheese. Protein, veggies and dairy! What more could you ask for in a meal? As you can imagine we had a very light dinner that night.

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Look for more flatbread recipes on dmariedining.com. You cannot beat them for a healthy, quick and easy meal!

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Buffalo Chicken Flatbread

Ingredients:
1 14oz flatbread (Trader Joe’s Ciabatta Flatbread)
1 pkg pre-cooked sliced chicken (Trader Joe’s)
1 cup shredded mozzarella cheese
1 cup baby leaf spinach
½ cup buffalo wing sauce
½ cup shredded pepper jack cheese
½ cup thinly sliced red onion or shallots
¼ cup crumbled blue cheese (optional)
1 tbsp olive oil
½ tbsp red pepper flakes
salt
black pepper

Preheat oven to 425 degrees.

Place chicken in a medium sized bowl. Drizzle buffalo wing sauce over chicken then toss to coat the chicken.

Place flatbread on a cookie sheet then brush flatbread with olive oil. Sprinkle ½ cup mozzarella cheese over flatbread. Layer flatbread with spinach then sprinkle with a little salt and black pepper. Next layer chicken, onions and remaining cheeses over the spinach. Bake for 12 – 15 minutes until cheese melts and turns slightly brown. Let cool for a few minutes then cut with a pizza slicer.

For a crispier crust place the flatbread directly on a rack in the oven. Check flatbread package for full instructions on cooking crust.

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