Caprese-Inspired Chicken Flatbreads
with Fresh Salad
We've taken the classic Capri combo and given it a new twist! With a mix of marinated tomatoes and creamy bocconcini, this dish is truly freshness in flatbread form.
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 • Arugula and spinach mix (arugula, spinach) • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Salad topping mix (cranberries, sunflower oil, cane sugar, roasted sunflower seeds, roasted salted soya nuts, pepitas seeds, soybean oil and/or canola) (soy) • Green onion • Garlic • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
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
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May contain traces of: Gluten)
100 g
Bocconcini Cheese
(Contains: Milk)
113 g
Baby Tomatoes
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Sulphites, Tree nuts, Soy)
2.15 g
Italian Seasoning
(May contain traces of: Tree nuts, Soy, Milk, Mustard, Peanuts, Sesame, Triticale, Wheat)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Gluten, Soy, Milk, Mustard, Sesame, Wheat, Egg, Crustaceans, Fish)
113 g
Arugula and Spinach Mix
1 unit(s)
Garlic, cloves
28 g
Salad Topping Mix
(Contains: Soy May contain traces of: Gluten, Sulphites, Tree nuts, Milk, Mustard, Peanuts, Sesame, Wheat, Egg)
1 unit(s)
Green Onion
2 unit(s)
Chicken Breasts
Not included in your delivery
2 tbsp
Oil*
1 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Halve tomatoes.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Tear bocconcini into small pieces.
- To a large bowl, add bocconcini, garlic, half the Italian Seasoning (use all for 4 servings) and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then toss to combine.
- On a parchment-lined baking sheet, arrange flatbreads. (NOTE: For 4 servings, use 2 baking sheets.)
- Toast flatbreads in the middle of the oven for 3-4 min, until lightly crisp. Remove from oven.
- Spread half the pesto over flatbreads, then scatter bocconcini mixture over top.
- Bake flatbreads in the middle of the oven for 5-7 min, until golden and crisp, 5-7 min. (NOTE: For 4 servings, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)
- Meanwhile, to a small bowl, add tomatoes and remaining pesto.
- Season with salt and pepper.
- Toss to combine, then set aside.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- When flatbreads are almost done, in the same large bowl (from step 1), whisk together half the balsamic glaze, 1 tsp (2 tsp) sugar and 1/2 tbsp (1 tbsp) oil.
- Add arugula and spinach mix and half the salad topping mix. Season with salt and pepper, then toss to combine.
- Thinly slice chicken.
- Top flatbreads with chicken and tomato mixture.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates.
- Drizzle remaining balsamic glaze over flatbreads.
- Sprinkle green onions over top.
- Sprinkle remaining salad topping mix over top.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top flatbreads with chicken.
