Chicken, Kale & Sundried Tomato Flatbread

By á-178825

Ingredients

• 1 Flatout Flatbread (Rosemary Olive Oil or Rustic White)
• 6 ozs cooked rotisserie chicken, shredded or diced
• 3 T Sundried tomato tapenade
• 1 T EVOO
• 1 clove garlic, minced
• 6-8 fresh basil leaves, chopped
• 1 c frozen kale, thawed & extra moisture squeezed out
• 3/4 c shredded mozzarella cheese

Preparation

Step 1

Preheat oven to 375. Place flatbread on cookie sheet & bake for 2-3 min. Remove from oven & spread the tapenade onto the flatbread.

In bowl, toss oil, garlic & chicken together until chicken is coated in oil. Set aside.

Arrange kale & chicken on flatbread then top with cheese. Bake at 375 for 4 min until cheese melts. Remove from oven & top with fresh basil to taste.