Enjoy this wonderful recipe from Chef Manny!

Chicken Pesto Flat Bread


  • 3/4 cup packed fresh basil julienne
  • 3 tablespoons pesto
  • 4 fresh mozzarella balls (or 1 cup shredded mozzarella)
  • 1 garlic clove
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 cup sliced red onions
  • Salt and pepper to taste
  • 4 Flat-out Light Original flatbreads
  • 4 oz cooked shredded or diced chicken breast
  • 1 fresh roasted tomato, sliced thin or diced



Preheat oven to 375 degrees.

Spread the pesto evenly in a thin layer across the flatbreads, leaving a bit of space around the edges for a crust. Each flatbread will get about 1.5 tablespoons of pesto. Sprinkle the cheese over the pesto and then the chicken over the cheese. Add the tomatoes over the top and return the flatbreads to the oven, directly on the rack (make sure no ingredients are hanging over the edge). Bake for another 4-5 minutes until the flatbread is browned and cheese is melted.



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Contact Darlene Kerstetter  for more information

814.866.2773 ext. 2707