Spinach-artichoke Chicken Flatbread Recipe
Spinach-Artichoke Spread | Grilled Chicken | Roasted Garlic Cloves | Mozzarella
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Ingredients
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Flatbread Ingredients
Method
Directions
- 1
Prepare the Spinach-Artichoke Spread
In a mixing bowl, combine the thawed spinach, chopped artichoke hearts, softened cream cheese, sour cream, grated Parmesan cheese, garlic powder, salt, and black pepper. Mix until well combined and smooth.
- 2
Prepare the Chicken
Grill the chicken breasts until fully cooked, about 6-7 minutes per side. Once cooked, let it rest for a few minutes, then slice into strips.
- 3
Roast the Garlic
Wrap the garlic cloves in aluminum foil with a drizzle of olive oil and roast in an oven at 400°F (200°C) for about 20 minutes or until soft.
- 4
Assemble the Flatbread
Spread the spinach-artichoke mixture evenly over each flatbread. Top with grilled chicken strips, roasted garlic cloves, and shredded mozzarella cheese.
- 5
Bake
Place the assembled flatbreads on a baking sheet and bake in a preheated oven at 425°F (220°C) for about 10-12 minutes, or until the cheese is melted and bubbly.
- 6
Serve
Remove from the oven, let cool slightly, then slice and serve warm.