Chicken, Brie and Nectarine Flatbread

By rmulleni

Ingredients

• 4 7 inches flatbreads
• 1/4 cup peach preserves
• 2 cups shredded purchased roasted chicken*
• 4 ounces Brie, sliced
• 2 nectarines, pitted and sliced
• 4 thin red onion slices
• 3 cups arugula, baby lettuce, and/or spinach
• 1/4 cup bottledItalian salad dressing

Preparation

Step 1

1. Preheat oven to 425 degrees F. Place flatbreads on a a baking sheet. Brush preserves over each flatbread to within 1/2 inch of edge. Layer on chicken, Brie, nectarines, and red onion slices.

2. Bake flatbreads 10 to 12 minutes or until edges are golden and cheese just begins to melt. Top with greens and drizzle with dressing.
From the Test Kitchen*

Purchased whole roasted chicken are a favorite budget-friendly time-saver. Shred chicken and freeze for a quick start to a meal.

Nutrition Facts (Chicken, Brie, and Nectarine Flatbread)

Servings Per Recipe 4,
cal. (kcal) 603,
Fat, total (g) 24,
chol. (mg) 108,
sat. fat (g) 8,
carb. (g) 62,
Monosaturated fat (g) 5,
Polyunsaturated fat (g) 3,
Trans fatty acid (g) 0,
fiber (g) 5,
sugar (g) 19,
pro. (g) 35,
vit. A (IU) 776,
vit. C (mg) 8,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 7,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 48,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 998,
Potassium (mg) 486,
calcium (mg) 202,
iron (mg) 3,
Percent Daily Values are based on a 2,000 calorie diet