Grilled Chicken and Arugula Pesto Flatbread

  • 4 servings
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Arugula Pesto



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  1. Divide dough into 4 balls. On a lightly floured surface, roll out dough and brush with 2 tbsp. (2 ml) olive oil.
  2. Bake flatbreads in preheated 425°F (200°C) oven until golden brown, about 15 minutes. Set aside.
  3. Place arugula pesto ingredients in a food processor and pulse until smooth. Set aside.
  4. In a nonstick skillet, heat remaining olive oil over medium-high heat and grill chicken strips 3–4 minutes on each side. Season with salt and pepper.
  5. Top flatbreads with arugula pesto, grilled chicken strips, pine nuts, fresh arugula, and mozzarella torn into pieces.
You can also use

Chicken breast