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.