By Protein
Black Currant Chicken Flatbread Recipe
Ingredients
- 1 Ea. Flatbread, Prepared
- 3 Oz. Black Currant Jam, Prepared
- 6 Oz. Brie Cheese, Sliced, Rind-off
- 4 Oz. Red Onions, Caramelized
- 4 Oz. Tyson Red Label® Fully Cooked Unbreaded Wood Fire Seasoned Diced Chicken Breast , Thawed
- 1/4 Cup Fresh Baby Arugula
- 2 tsp. Extra Virgin Olive Oil
- 2 Tbsp. Vanilla Praline Pecans, Chopped (Commercially Available)
- 1/2 tsp. Cracked Black Pepper
A thin, crisp flatbread topped with Tyson Red Label® Fully Cooked Wood Fire Seasoned Diced Chicken , silky caramelized red onions and jewel-toned black currant compote. Finished with creamy melted brie, peppery baby arugula, vanilla-praline pecans and cracked black pepper for a rich, sweet-savory finish.
Directions
- Preheat oven to 400F.
- Place the flatbread onto a clean work surface.
- Spread the black currant jam across the surface of the flatbread.
- Top flatbread with brie cheese, caramelized onions and Tyson Red Label® Fully Cooked Unbreaded Wood Fire Seasoned Diced Chicken Breast.
- Place prepared flatbread into oven and cook for approximately 8-12 minutes.
- Remove prepared flatbread from the oven and top with arugula, olive oil, vanilla praline pecans and cracked black pepper.
- Serve as needed.
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