A few weeks ago, I had a Fall Tasting and New Product Launch. I had planned on make 3 recipe, and this flat bread was one of them. Earlier in the day, I prepped all my ingredients; so that when the party rolled around it came together in a snap. The chefs at the Sheraton Hotel, had made a version of this recipe, for the Pampered Chef conference. We all thought it was awesome, so I knew I wanted to share this recipe with my guest. Not only is it delicious, it's a snap to put together and paired with a salad, it would make a great quick dinner, for busy nights.
When I tasted this flatbread, I was blown away. What we had at conference was good, but this one was amazing! I really loved the fresh burst of lemon, paired with the chicken, tangy artichokes and salty feta. My girlfriend raved and raved about this and since I had some leftover, I sent some home with her; which resulted in a thumbs up from her boyfriend. This would be a wonderful appetizer for the holidays, so make sure you give it a try.
The Pampered Chef ® Greek Chicken & Artichoke Flatbread
1 pkg (11 oz) refrigerated thin crust pizza crust (see Cook’s Tip)
1 1/2 cups (375 mL) fresh parsley leaves, divided
2 garlic cloves, peeled
1 jar (12 oz) marinated artichokes (about 11/4 cups/300 mL), drained
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) each salt and black pepper
4 oz (125 g) feta cheese, divided
8 oz (250 g) mozzarella cheese
2 cups (500 mL) diced cooked chicken breast
Preheat oven to 400°F (200°C). Brush Large Bar Pan with oil. Unroll pizza crust onto pan and press to edges. Bake on lowest rack of oven 17-20 minutes or until top is golden brown.
Meanwhile, coarsely process ½ cup (125 mL) of the parsley in Manual Food Processor; remove and set aside for garnish. Add remaining parsley and garlic to processor; process until finely chopped.
Zest lemon using Microplane® Zester to measure 1 tsp (5 mL). Add zest, artichokes, olive oil, salt, pepper and half of the feta to processor; process until coarsely chopped.
Grate mozzarella using Microplane® Adjustable Coarse Grater. Combine half of the mozzarella, artichoke mixture and chicken in Classic Batter Bowl; mix well. Microwave, uncovered, on HIGH 1-2 minutes or until hot, stirring once.
Remove pan from oven to Stackable Cooling Rack. Sprinkle crust with remaining mozzarella. Top with chicken mixture; spread to edges.
Cut flatbread into 16 squares using Pizza Cutter. Crumble remaining feta over top and sprinkle with reserved parsley. Serve with Mini-Serving Spatula.
Yield: Serves 8
Per serving: (2 squares): Calories 330, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 60 mg, Sodium 750 mg, Carbohydrate 23 g, Fiber 1 g, Protein 24 g
Cook's Tip: A 13.8-oz (283-g) package of refrigerated pizza crust can be used in place of the refrigerated thin pizza crust.
© 2013 The Pampered Chef used under license.
Cindy's Notes: I poached my chicken breast in a combination of chicken stock, white wine and Greek seasoning. Grilled or roasted chicken breast would also be great.
This post linked to
Wonderful Food Wednesday
What's Cookin Wednesday
Inspire us Thursday
Thursday Favorite Things
Full Plate Thursday
Lovely Ladies Link Up
Create it Thursday