Protein Swap | Quick Chicken Caprese Flatbreads
with Balsamic Drizzle
Cooking time
15 minutes
Servings
2/4
Calories
730 /serving
Caprese means three things: tomatoes, mozzarella and basil. These Italian-themed flatbreads count all those blessings and more. A mixture of pesto and mascarpone lays down a creamy base, tender chunks of pan-seared chicken add protein and balsamic glaze gives a tangy finish.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Basil pesto
- 140g Cherry tomatoes
- 15g Balsamic glaze
- 60g Grated mozzarella
- 30ml Mascarpone
- 2 Naan
Contains: Cashews • Milk • Sulphites • Wheat
You will need:
Aluminum foil
Large pan
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
27 g
Saturated Fat
9 g
Sodium
1140 mg
Total Carb
62 g
Sugars
9 g
Protein
57 g
Fibre
3 g
Preparation
Toast the naan
- Preheat the oven to 450°F.
- Arrange the naan on a foil-lined sheet pan.
- Bake, 3 to 4 min., until beginning to crisp.
Cook the chicken & tomatoes
- Meanwhile, pat the chicken dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken and tomatoes. Cook, partially covered, 2 to 3 min. per side, until the chicken* is cooked through and the tomatoes begin to blister.
- Transfer the chicken to a cutting board and cut into bite-size pieces.
Make the sauce
- Meanwhile, in a small bowl, combine the mascarpone, pesto and S&P.
Prepare & broil the flatbreads
- When the naan is beginning to crisp, switch the oven to broil.
- Spread the naan with the sauce.
- Top with the chicken, tomatoes and cheese.
- Broil, 1 to 3 min., until beginning to brown.
- Transfer to a cutting board and cut into the wedges.
Plate your dish
- Divide the flatbreads between your plates.
- Drizzle with the balsamic glaze. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
