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13) Canned Chicken Pesto Flatbreads

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 cans 12.5 oz canned chicken, drained
  • 4 store-bought flatbreads or naan
  • 1/2 cup basil pesto store-bought or homemade
  • 1 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup sliced red onion optional
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Red pepper flakes optional

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with foil.
  2. Toss drained chicken with a little olive oil, salt, and pepper.
  3. Spread about 2 tbsp pesto on each flatbread, leaving a small border.
  4. Distribute chicken evenly, sprinkle mozzarella and Parmesan, add tomatoes and onion.
  5. Bake 8–10 minutes until cheese melts and edges are crisp. Finish with red pepper flakes if desired.
  6. Slice and serve warm.