Pesto-Ranch Chicken Artichoke Flatbread
Serves 4 Time: 30 minutes Difficulty: Intermediate
Ingredients
- 4 boneless, skinless, chicken cutlets
- 2-3 tablespoons Blackstone Chicken & Herb Seasoning
- ¼ cup ranch dressing
- 3 tablespoons mayonnaise
- 3 tablespoons mayonnaise
- 1 ½ cups artichoke hearts
- ½ cup black olives, sliced
- 1/3 cup capers
- 3 cups mozzarella cheese
- 4 flat-bread rounds
Directions
- Season your chicken breasts with a bit of olive oil and the Blackstone Chicken & Herb Seasoning on all sides. Cook on the griddle for 2-3 minutes per side or until the chicken is fully cooked.
- Once the chicken is fully cooked, remove it from the griddle, dice, and place into a large mixing bowl.
- Add the ranch, mayo, and pesto. Stir to mix evenly.
- 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.
- 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.
- Slice and serve hot.