Chicken, Brie, and Nectarine Flatbread

603 cal, 24 g fat, 108 mg chol, 998 mg sodium, 62 g carb, 5 g fiber, 35g pro.

Chicken, Brie, and Nectarine Flatbread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    7-inch flatbreads

  • ¼

    cup peach preserves

  • 2

    cups shredded purchased

  • roasted chicken*

  • 4

    oz. Brie, sliced

  • 2

    nectarines, pitted and

  • sliced

  • 4

    thin red onion slices

  • 3

    cups arugula, baby lettuce, and/or spinach

  • ¼

    cup bottled Italian salad dressing

Directions

1. Preheat oven to 425°F. Place flatbreads on a baking sheet. Brush preserves over each flatbread to within V2 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. Makes 4 servings. *Purchased whole roasted chickens are a favorite budget-friendly time-saver. Shred chicken and freeze for a quick start to a meal.


Nutrition

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