Italian Chicken Flatbread
I’ve been so inspired by my Dinnerly box that I decided to come up with my own recipe for italian chicken flat breads. These were so delicious so, I decided to share my recipe with anyone else that wants to try it.
This recipe served 2 people, 1 flatbread each. If you plan to serve more than 2 people, you will need to adjust the recipe.
1-2 oz of Sharp white cheddar or mozzarella
Rao’s Homemade Marinara or your favorite marinara
Start by pounding the chicken breast using a heavy meat mallet to about a 1/2 inch thickness. Mine was so large after pounding that I decided to cut it in half.
In a zip sealed 1 gallon storage bag add 1/4 cup flour, 1/4 teaspoon of salt and a few grinds of pepper. Add the flattened chicken breast to the bag and shake well, making sure you completely cover the chicken breast.
In a medium sized bowl, wisk together 1 egg, a pinch of salt and a pinch of pepper.
Removing your chicken breast from the flour bag, and place into egg mixture and dispose of excess flour. Save the zip sealed bag for later. Completely cover the chicken in the egg mixture.
In the emptied zip sealed bag, add 1/2 cup of the Panko bread crumbs, a pinch of salt, a pinch of pepper and a palm full of oregano.
Remove the chicken from the egg mixture allowing excess to drip back into the bowl before placing the chicken into the zip sealed bag with the Panko. Shake to coat, pressing the Panko onto the chicken breast to ensure it sticks.
In a skillet, heat 1/4 inch of cooking oil over medium high. Add the coated chicken and cook until golden brown, flipping so that each side is crisped.
Using a basting brush, paint olive oil onto the naan and warm in a pan over the stove.
Cut chicken into strips and place onto warmed naan. Add shredded white cheddar and marinara. Fold over the naan, cut and enjoy!
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