
Ingredients
Ingredients
- 4 Boneless & Skinless Chicken Cutlets
- 2-3 Tablespoons of Blackstone Chicken & Herb Seasoning
- 1/4 Cup of Ranch Dressing
- 3 Tablespoons of Mayonnaise
- 3 Tablespoons of Pesto
- 1 1/2 Cups of Artichoke Hearts
- 1/2 Cup of Sliced Black Olives
- 1/3 Cup of Capers
- 3 Cups of Mozzarella Cheese
- 4 Flat-Bread Rounds
Steps
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Season your chicken breasts with a bit of olive oil and some of the Blackstone Chicken & Herb Seasoning on all sides, then cook on the griddle for 2-3 minutes per side or until the chicken is fully cooked.
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Once the chicken is fully cooked, remove it from the griddle, dice, and place into a large mixing bowl.
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Add the ranch, mayo, and pesto and stir to mix evenly.
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Add the ¼ of the chicken to each of the flatbreads evenly over the surface. Add some of the artichoke hearts, olives, and capers evenly over each flatbread and then top with mozzarella cheese.
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Turn your griddle down to medium-low heat and place each flatbread onto the griddle and cover with a basting dome to melt the cheese and toast the bottom. 4-5 minutes for a lightly toasted crust and a bit longer for a crispier texture.
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Slice and serve hot.