Ingredients
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3 oz.Chef's Line® Butter Chicken Sauce
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1 oz.Monarch® Pickled Red Onions, drained
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1 pieceChef's Line Roasted Garlic Naan
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3 oz.Patuxent Farms® Chicken Chunks, defrosted
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2 oz.Roseli® Shredded Mozzarella Cheese
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.125 oz.Cross Valley Farms® Chopped Cilantro
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.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