Chicken Flat Bread
Chicken flat bread with lots of yummy veggies. Feel free to add or change ingredients. I never make it the same way twice and never really measure any of the ingredients. The ingredient amounts listed are just estimate.
Chicken flat bread with lots of yummy veggies. Feel free to add or change ingredients. I never make it the same way twice and never really measure any of the ingredients. The ingredient amounts listed are just estimate.
- 2 tablespoons olive oil
- 2 pieces naan flatbread any flavor
- 2 pieces boneless; skinless chicken breasts sliced
- 1 medium red bell pepper cut in strips
- 1 medium yellow or orange bell pepper cut in strips
- 1 medium sweet onion sliced and seperated in cirlces
- 1/2 bottle salad dressing any flavor of your choice
- 10 pieces sun dried tomato in oil (i like bj's brand)
- 2-3 shakes oregano, crazy salt, etc any seasonings you like
- 2 cups shredded cheese of choice
- 2-3 tablespoons honey
- Carbohydrate 58.5597172058824 g
- Cholesterol 55.766 mg
- Fat 25.9512627941176 g
- Fiber 4.94916144506028 g
- Protein 28.2122423897059 g
- Saturated Fat 6.43562782352941 g
- Serving Size 1 1 Serving (377g)
- Sodium 1181.884625 mg
- Sugar 53.6105557608221 g
- Trans Fat 5.07244347058823 g
- Calories 567 calories
Step-by-step
- Pre-Heat oven to 400 degrees
- An hour before preparing - marinate chicken in salad dressing
- Place 2 pieces of Naan Flat bread on a cookie sheet drizzle with olive oil and coat the top.
- Sprinkle with oregano, garlic, crazy salt or any other seasonings of your choice. Sprinkle with shredded cheese and top with approx. 5 sun dried tomatoes on each flat bread. Set aside.
- In a large skillet, carmelize onions and peppers with olive oil and honey
- In a medium skillet; cook chicken in salad dressing until no longer pink. appox. 5-10 minutes
- Top cheese with chicken pieces then carmelized onions and peppers.
- Bake in oven approx. 10-12 minutes
Why does the moisture content of vegetables alter the structural integrity of a baked flatbread foundation? When fresh bell peppers and sweet onions release their internal water during high-heat sautéing, controlling that liquid accumulation prevents the naan from turning soggy in the 400 degree oven. Slicing these vegetables into uniform strips ensures they caramelize evenly in the skillet rather than steaming in their own juices.
Marinating boneless, skinless chicken breasts in a commercial salad dressing introduces emulsified fats and acids that tenderize the muscle fibers before cooking. Browning this meat in a medium skillet for five to ten minutes until the interior reaches 165 degrees Fahrenheit locks in juiciness before the final bake. Using oil-packed sun-dried tomatoes adds concentrated umami, though draining them properly keeps the grease ratio balanced against the shredded cheese layer.
Substitutions remain straightforward when accommodating dietary preferences or pantry availability. Gluten-free flatbreads can replace traditional naan without altering the topping sequence, while agave syrup offers a direct one-to-one swap for honey if a neutral sweetness is desired. Selecting cheeses with lower moisture content, such as a sharp cheddar or low-moisture mozzarella, prevents excessive pooling as the fats render during the ten to twelve minutes of baking time.
Baking on a standard metal cookie sheet conducts heat directly to the bottom of the bread, yielding a crisp crust that supports the heavy load of proteins and vegetables. Monitoring the edges of the flatbread for golden-brown spotting provides the primary visual cue for doneness, signaling that the cheese has fully melted and integrated with the underlying ingredients.
