This Caramelized Onion and Pesto Chicken Flatbread is perfect for a night in with the family, or for your on-the-go adventures! This recipe takes the craziness out of dinnertime, and makes meal prep a breeze!
- Yield: about 24 slices
- Prep Time: 25 minutes
- Cook Time: 1 hour
Chef’s Tips
- To make ahead, fully assemble the flatbread and wrap well with plastic wrap and a double layer of tin foil. Freeze for up to 3 weeks. When ready to bake, wrap flatbread loosely in foil and bake for 15 minutes. Remove foil and bake uncovered for an additional 5 minutes.
- 4 large naan bread or pre-made pizza dough may be used in place of the flatbread
Ingredients
For the caramelized onions:
- 45 ml / 3 tbsp olive oil
- 600 g / 3 large yellow onions, thinly sliced
- 3 g / 1/2 tsp salt
For the pesto:
- 80 g / 2 ½ cups fresh basil leaves
- 60 g / ½ cup chopped walnuts
- 30 g / ½ cup grated Parmesan cheese
- 80 ml / ⅓ cup olive oil
- 30 ml / 2 tbsp lemon juice
- 2 g / ½ tsp ground black pepper
- 3 g / ½ tsp salt
For the chicken:
- 525 g / 1 Sargent Farms Boneless Chicken Breast (Large)
- 30 ml / 1 tbsp olive oil
- 3 g / ½ tsp salt
- 2 g / ½ tsp red chili flakes
- Lemon zest
For the flatbread:
- 2 lg flatbread (ours were 9 x 11 inches (23 x 28 centimetres)
- 45 g / ½ cup grated mozzarella cheese
Directions
For the caramelized onions:
- In a large skillet, heat the olive oil over medium heat. Add the onions and stir to coat with oil. Reduce heat to low and cook, stirring occasionally, until onions are very soft and dark golden brown, about 40 to 45 minutes.
For the chicken:
- Preheat oven to 425 F.
- In a medium baking dish, whisk together the olive oil, chili flakes, lemon zest, salt and pepper.
Add the chicken breasts and turn to coat. - Loosely cover the chicken with a piece of parchment paper or aluminum foil.
- Place in centre of oven and bake until no longer pink inside and an instant read thermometer inserted into the thickest part of the breast registers 165 F, about 25 minutes.
- Once cool enough to handle, shred chicken using two forks.
For the pesto:
- Place all ingredients in the bowl of a food processor fitted with the metal blade. Process, stopping to scrape down the sides of the bowl periodically, until smooth, about 2 minutes.
For the flatbread:
- Place flatbreads on a large baking sheet.
- Divide the pesto between the flatbreads and spread in an even layer.
- Sprinkle the caramelized onion and shredded chicken over the pesto. Top with grated mozzarella.
- Bake in oven until heated through and cheese is bubbling, 15 – 17 minutes.
- Allow to cool five minutes, cut into squares and serve.