Chicken Bruschetta Flatbread

Directions

1. Preheat the Blackstone griddle with medium-high heat on one side for the chicken and medium heat on the other side for toasting the naan and assembling the flatbreads.

2. Season the chicken cutlets with salt, pepper, and garlic powder, then lightly oil the griddle and cook the chicken on the medium-high zone for 3–4 minutes per side or until fully cooked and golden. Remove from the heat, let rest for 5 minutes, then dice into bite-sized pieces.

3. In a bowl, combine the halved cherry tomatoes with garlic paste, olive oil, fresh basil, salt, and pepper. Optionally add a drizzle of balsamic glaze. Stir well and let marinate while the chicken cooks.

4. Place the naan flatbreads bubbly side down on the medium heat zone of the griddle and toast for 1–2 minutes until lightly golden and crisp. Flip to the underside and begin assembling immediately while the flatbread is still warm.

5. Move the toasted naan to a warm or cooler part of the griddle, then top with the marinated tomatoes, diced chicken, and mozzarella balls. Let the cheese start to melt naturally, or cover with a dome lid for 1–2 minutes to speed up melting.

6. Add small dollops of pesto, sprinkle with chopped Calabrian peppers, shave Parmigiano Reggiano generously over the top, and finish with a drizzle of balsamic glaze. If using burrata, tear and place it over the flatbread just before serving. Slice and serve hot off the griddle.