Chicken, Brie, & Peach Flatbread

Now THIS was a treat! Holy moly!! I found the recipe for this flatbread in the summer edition of the Magnolia Journal and decided to give it a try.

Now, recently I had decided I was going to take dairy out of my diet again and try to cut back on the amount of gluten I was eating. Dairy has always made my skin break out excessively and recently it had gotten worse (also due to some other changes), so I decided to give it a try and cut out dairy once again. I’ve always seen improvement in the past, so I knew it was a sacrifice I had to make (because boy, do I love my extra sharp cheddar cheese). So, this was the meal I decided to make as my last supper per say! Filled with all the yummy cheese and gluten a girl could want.

This was definitely a decadent pizza. And because it had the sweetness to it (brie, peaches, and peach preserve) we paired it with a side salad that had a little bit more tang in the dressing.

With the peaches so fresh right now, this was the perfect summer time dinner and because I just used some left over shredded chicken that we had from the night before, it came together in about 20 minutes total! Who doesn’t love that?

Check out the recipe below and let me know your thoughts!

CHICKEN, BRIE, & PEACH FLATBREAD

INGREDIENTS:

4 7-inch Naan flatbreads
1/4 cup peach preserves
2 cups shredded rotisserie chicken (or shredded chicken breast)
4 oz. brie, sliced
2 ripe peaches, pitted and sliced
4 thin red onion slices
1 tbs white wine vinegar
1 tbs olive oil
3 cups arugula

PREPARATION:

Preheat oven to 425 degrees. Place flatbreads on two baking sheets (or a pizza stone if you have one- we used our pizza stone). Bake 5 minutes.
Brush peach preserves over each flatbread, leaving a little room for the crust
Layer chicken, brie, peaches, and onion slices on flatbreads
Bake flatbreads 10-12 minutes or until edges are golden and cheese just begins to melt
While flatbreads are baking, in a separate bowl, whisk together vinegar and oil.
Add arugula to bowl and toss to coat
Top baked flatbreads with greens.

**For a crispier crust, preheat a pizza stone in the oven (as mentioned above). Don’t pre-bake your flatbreads if doing this. Follow instructions as suggested above.