Appetizers
Indian Butter Chicken Flatbread
Ingredients
- 3 oz. Chef's Line® Butter Chicken Sauce
- 1 oz. Monarch® Pickled Red Onions, drained
- 1 piece Chef's Line Roasted Garlic Naan
- 3 oz. Patuxent Farms® Chicken Chunks, defrosted
- 2 oz. Roseli® Shredded Mozzarella Cheese
- .125 oz. Cross Valley Farms® Chopped Cilantro
- .5 oz. Cross Valley Farms Scallions, trimmed and sliced
PREPARATION
- Preheat oven to 400°F, and line a sheet pan with parchment paper.
- Place naan onto sheet pan, and spread with butter chicken sauce.
- Scatter chicken chunks over sauce, and sprinkle with shredded cheese.
- Place sheet pan in oven, and bake for 7-10 minutes or until desired degree of doneness on flatbread.
- Remove from oven, and garnish flatbread with cilantro, scallions and pickled red onions.
Recipe by Chef Laura Vaughn, Brands Chef, Rosemont, IL
Serves 1