Savory Rosemary & Herb marinated chicken meets the subtle sweetness of fresh pear in this easy to make flatbread. Creamy brie melts over juicy tomatoes and tender chicken breast while BBQ sauce adds a smoky tang. Finished with fresh greens and optional balsamic glaze, it’s a balanced blend of sweet, savory and aromatic flavours.
Course:
Dinner, Lunch, Main Course
Protein:
chicken 
Course: Dinner, Lunch, Main Course
Cuisine: American
Servings
2
Prep Time
5 Minutes
Cooking Time
25 Minutes
Ingredients
- 1 x 350g package Rosemary & Herb Chicken Breast
- 2 x 12 inch flatbread (naan, focaccia or large par-cooked pizza base)
- Olive oil, as needed
- 2 tbsp BBQ sauce
- 1/4 cup Cherry tomatoes, quartered
- 1 Pear, thinly slices
- 5 oz Brie, cut into thin slices
- Fresh parsley or arugula, to garnish
- Balsamic glaze, to finish (optional)
Directions
- Preheat oven to 400 degrees F (200 degrees C). In an oven-safe pan over medium heat, add a splash of olive oil. Lightly brown the chicken, about two minutes per side. Transfer the pan to the oven and cook until the chicken reaches an internal temperature of 165 degrees F (74 degrees C), about six minutes more. Remove from the oven, let rest for a few minutes then slice.
- Brush both sides of flatbread with olive oil and place on a parchment-lined baking sheet. Bake until lightly crisp on the outside but still soft on the inside, about four minutes per side.
- Remove flatbread from the oven and spread with a thin layer of BBQ sauce. Top with sliced pears and cherry tomatoes then arrange sliced chicken and brie overtop. Return to oven and bake until the cheese is melted and the flatbread is crisp around the edges, about six minutes.
- Garnish with fresh cut parsley or arugula and finish with a drizzle of balsamic glaze.
- This recipe can be adapted for seasonal fruit and other cheese combinations like fig and blue cheese, apple and cheddar cheese or berries and ricotta cheese.
Products
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