Chicken, Brie, and Nectarine Flatbread

By á-33728

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

Ingredients

• 4 7-inch flatbreads
• 1/4 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
• 1/4 cup bottled Italian salad dressing

Details

Preparation time 15mins
Cooking time 10mins

Preparation

Step 1

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.