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GRILLED CHICKEN AND ARUGULA PESTO FLATBREAD

LANIERES PAIN PLAT PESTO ROQUETTE 8968
Breasts Pizzas and flatbreads Oven Summertime Super bowl / sporting events
4-6 Portions
20 min Prepping
20 min Cooking
Recipe Easy

Ingredients

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  • 2.2 lb. (1 kg) store-bought pizza dough
  • Flour for rolling out dough
  • 3 tbsp. (45 ml) olive oil, divided
  • Salt and pepper to taste

ARUGULA PESTO

  • 4 cups (1 L) arugula
  • 1/2 cup (125 ml) toasted pine nuts
  • 1 cup (250 ml) fresh basil
  • 1/2 cup (125 ml) grated Parmesan
  • 1 clove garlic, pressed
  • Juice of half a lemon
  • 3/4 cup (190 ml) olive oil
  • Salt and pepper to taste

GARNISH

  • Fresh arugula
  • Toasted pine nuts
  • Fresh mozzarella

Directions

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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.