Spinach, Artichoke and Chicken Flatbread
8 Servings
INGREDIENTS:
"1 Recipe Naan"
"1 Recipe Cheesy Spinach and Artichoke Dip"
Olive Oil
2 Boneless Skinless Chicken Breasts, Cubed
Freshly Grated Parmesan
Grated Mozzarella and Provolone Blend
DIRECTIONS:
ason to taste with salt or other seasoning blends.
Preheat broiler oven to 450 degrees. While oven is heating brush Naans lightly with olive oil, and spread each with the spinach artichoke dip. Sprinkle with parmesan. Distribute chicken cubes evenly among the naans. Sprinkle grated mozzarella and provolone over the top of each naan.
Heat flatbreads in the preheated oven for 5 minutes.
Serve and enjoy.