Mini Naan Chicken Flatbread


  • 25. ea. Chef’s Line® Mini Naan
  • 1 c Roseli® Organic Basil Pesto without Pine Nuts
  • 1 bunch Cross Valley Farms® Basil
  • 2 c Roseli® Mozzarella Cheese Blend
  • 1 c Glenview Farms® Parmesan Cheese
  • 2 lb. Patuxent Farms® All Natural* Sliced Fire Grilled Chicken Breast
  • 1 T Rykoff Sexton® Italian Extra Virgin Olive Oil
  • 1 T Monarch® 6 pepper blended Spices


Assemble Mini Naan flats starting with 2 tablespoons of pesto sauce, spread evenly on each naan bread.

Top flatbread with cheese; sliced, fully-cooked chicken; red pepper flakes and parmesan.

Bake at 375°F, on high fan, 4-5 minutes, or through an impinger oven at the same temperature.

Garnish with fresh, torn basil, and dust with 6-pepper blended spices.

Yield: 25 portions

*No artificial ingredients. Minimally processed.