Italian Chicken & Ricotta Flatbreads

🥘 Ingredients

• Italian seasoning
  1 tbsp
• chicken cutlets
  24 oz
• flatbreads
  4 unit
• oil
• paper towels
• pepper
• pesto
  1/2 c
• prosciutto
  4 oz
• ricotta cheese
  8 oz
• salt
• tomato
  2 unit

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Dice tomato into 1/2-inch pieces. Place flatbreads on a baking sheet , dimpled sides down. Rub tops with a drizzle of oil ; season with salt and pepper . Toast on top rack until browned and slightly crisped, ⏱️ 5 minutes . (For 4, divide flatbreads between two sheets; toast on top and middle racks, swapping rack positions halfway through.)

   tomato: 2 unit, flatbreads: 4 unit, oil, salt, pepper
2. 

   2

   While flatbreads toast, pat chicken cutlets dry with paper towels and season all over with half the Italian seasoning (all for 4 servings), salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, ⏱️ 6 minutes per side. Turn off heat; transfer chicken to a plate. When cool enough to handle, chop into 1/2-inch pieces.

   chicken cutlets: 24 oz, paper towels, Italian seasoning: 1 tbsp
3. 

   3

   Once flatbreads have finished toasting, remove sheet from oven and carefully flip flatbreads (dimpled sides up); spread evenly with ricotta cheese . Top with tomato and chicken. Return to top rack and bake until tomato is slightly charred and ricotta is warmed through, ⏱️ 6 minutes . (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

   ricotta cheese: 8 oz
4. 

   4

   Tear prosciutto into bite-size pieces. Top flatbreads evenly with torn prosciutto and dollops of pesto . Cut flatbreads into pieces. Divide between plates and serve.

   prosciutto: 4 oz, pesto: 1/2 c