Bocconcini and Sun-Dried Tomato Chicken Pesto Flatbreads
with Caramelized Leeks
Ingredients: Chicken breast • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Baby tomatoes • Spinach • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Leek • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Pine nuts • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Parsley • Chili flakes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Bocconcini Cheese
(Contains: Milk)
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
113 g
Baby Tomatoes
113 g
Baby Spinach
56 g
Leek, sliced
7 g
Parsley
28 g
Pine Nuts
(Contains: Pine nuts May contain traces of: Tree nuts)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May contain traces of: Tree nuts, Soy, Mustard, Sesame, Wheat, Egg, Fish, Milk)
4 g
Chili Flakes
(May contain traces of: Tree nuts, Soy, Sulphites, Mustard, Sesame, Wheat, Milk, Triticale, Peanuts)
2 unit(s)
Chicken Breasts
Not included in your delivery
1.25 tsp
Sugar*
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 450˚F. Wash and dry all produce.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium.
- While the pan heats, using a strainer, rinse leeks to wash away any hidden dirt.
- When hot, add leeks. Cook for 3-4 min, stirring often, until tender.
- Add 1 tsp (2 tsp) sugar, half the vinegar and 2 tbsp (4 tbsp) water. Season with salt. Cook for 2-3 min, stirring often, until leeks are dark golden and water is absorbed.
- Remove from heat.
- Transfer to a plate.
- Carefully wipe the pan clean.
- Meanwhile, finely chop parsley.
- Halve bocconcini.
- Halve tomatoes.
- Pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Carefully wipe pan clean.
- Reheat the same pan (from step 1) over medium.
- When hot, add pine nuts to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then half the spinach. Stir for 30 sec, until wilted. Season with salt and pepper.
- Remove from heat.
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 parchment-lined baking sheets.)
- Spread pesto over flatbreads.
- Thinly slice chicken.
- Top with wilted spinach, caramelized leeks, chicken, bocconcini-tomato mixture, then sprinkle Parmesan over top.
- Bake flatbreads in the middle of the oven until golden and bocconcini has melted, 7-8 min. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- In a large bowl, whisk together remaining vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add remaining spinach and remaining tomatoes, then toss to coat.
- Garnish flatbreads with remaining parsley and chili flakes.
- Cut flatbreads into quarters.
- Divide between plates flatbreads and salad between plates.
- Sprinkle pine nuts over salad.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.** Carefully wipe pan clean. Use the same pan to cook pine nuts in step 4.
Thinly slice chicekn. Top flatbreads with chicken when you assemble them.
