Fall Scoop

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. Chef's Line Chicken Shawarma, defrosted
  • 2 oz. Roseli® Shredded Mozzarella Cheese
  • .125 oz. Cross Valley Farms® Chopped Cilantro
  • .5 oz. Cross Valley Farms Scallions, trimmed and sliced

PREPARATION

  1. Preheat oven to 400°F, and line a sheet pan with parchment paper.
  2. Place naan onto sheet pan, and spread with butter chicken sauce.
  3. Scatter chicken slices over sauce, and sprinkle with shredded cheese.
  4. Place sheet pan in oven, and bake for 7-10 minutes or until desired degree of doneness on flatbread.
  5. Remove from oven and garnish flatbread with cilantro, scallions and pickled red onions.

Recipe by Chef Laura Vaughn, Brands Chef, Rosemont, IL
Serves 1